# TIMEOUT COOKING: Greek-Style RISOTTO

#1, Würzstoff

vegetarian

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

3 tbsp. TOMAMI #1
1 tsp. TOMAMI Seasoning Sauce
2 shallots
1 clove of garlic
4 tablespoons of olive oil
100 ml dry white wine
300 g risotto rice
150 g frozen peas
40 g butter
40 g freshly grated Parmesan
100 g feta cheese
Salt
2-3 pinches of finely grated organic lemon peel
A few dark olives (e.g. Kalamata olives)
Mild peppers

INSTRUCTIONS

To make the risotto broth season 1 litre of water with TOMAMI and TOMAMI SEASONING SAUCE and bring to a boil. Remove from the heat. Dice the shallots and garlic and put them into a saucepan with the olive oil. Sauté until translucent. Deglaze with white wine and bring to a boil; stir in the rice and add some of the hot TOMAMI broth. Keep adding the broth gradually until the risotto is cooked (approx. 25-30 minutes). Stir constantly and cook until the liquid is almost fully absorbed.

N.B. Different types of risotto rice from various manufacturers require different cooking times. When cooking, adhere to the cooking time recommended on the packet. In the meantime thaw the peas and stir them into the risotto about 5 minutes before the end of the cooking time. Add the butter, Parmesan and 40g feta cheese to the finished risotto and stir until creamy. Season with salt and the grated lemon peel. Arrange the risotto
in preheated bowls or on plates. Sprinkle the rest of the feta, olives and pepperoni over the dish to taste and serve.

Suggestion 1: A little freshly chopped thyme or rosemary will reinforce the Mediterranean character of the dish.

Suggestion 2 : The spiciness can be subtly increased by adding a few drops of of TOMAMI Sauce Chilli + Ginger to the risotto broth.

Preparation time: 35 minutes

A recipe by Stevan Paul.