Ingredients (x3)
• 320 g Carnaroli Rice Riso Scotti
• 1 small shallot
• 50 ml white wine
• 1 L vegetable broth (with bay leaf, pepper, and cardamom seeds)
• 1⁄2 teaspoon ground turmeric
• 4 cardamom pods
• 40 g clarified butter
• 40 g grated Nabulsi cheese
• Salt, to taste
• 6 pitted Medjool dates
• 40 g walnut halves
• 1 teaspoon olive oil
• Freshly ground black pepper
• Edible rose petals (optional)
Procedure:
Start by Choosing Riso Scotti’s Carnaroli – Stone Milled Method (320g for 3 serves).
Slice the dates thinly and place them on a sheet of parchment paper. Lightly brush with olive oil and bake at 120°C (250°F) for about 25 minutes until crispy. Let them cool completely.
Lightly toast the walnut halves in a non-stick pan, then roughly chop them.
Finely chop the shallot.
Gently sauté it in the ghee. Add the Riso Scotti’s Carnaroli – Stone Milled Method and toast for 2 minutes. Deglaze with white wine (or broth).
Gradually add the hot, cardamom-infused broth, stirring constantly. Halfway through the cooking, add the turmeric dissolved in a ladle of broth.
When the rice is al dente, remove from the heat and stir in the grated cheese and a spoonful of ghee until creamy.
Spoon the risotto onto a plate and garnish with the date chips, chopped walnuts, a grind of black pepper, and (optional) dried rose petals for a luxurious touch.
