- 80 gr risotto rice
- 1 lemongrass stalk
- Fresh dill
- Salt and pepper or 1 teaspoon of ‘Sea salt with 4 peppers’
- Peel of a lemon
- 2 spoons of roasted peanuts
- 3 spoons of grated Parmigiano
- Liquorice extra virgin olive oil
- 1 teaspoon of butter
Start preparing the fresh stock. Cut 1 stalk of lemongrass in pieces and add it to a pot. Add 1 teaspoon of ‘Sea salt with 4 peppers’ and some lemon peel. Add half a liter of water and bring it to a boil. Once boiling, cover the pot with a lid and turn down the heat to a minimum to keep warm.
In the meantime, chop some fresh dill, chop the peanuts in smaller chunks and grate the parmesan cheese.
Warm up a pan and add a spoon of olive oil together with some fresh dill. Add the risotto rice and stir. Let it toast for a couple of minutes and then start adding the stock ladle by ladle. Add new stock only once the previous is absorbed by the rice. Continue until the rice is cooked. Switch off the heat, add the Parmesan cheese and the butter and mix them in to get a creamy consistency. Finally add the chopped dill. Transfer the risotto to a serving plate, add the chopped peanuts and the licorice oil. Enjoy it!