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Includes
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30 grams extra virgin olive oil
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30 grams roughly chopped onion
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20 grams crushed garlic
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200 grams arborio risotto rice
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60 grams roughly chopped tomato
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4 grams smoked paprika
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0.1 gram saffron strand
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0.3 gram black pepper
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0.4 gram picked thyme leaf
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6 grams salt
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0.4 gram picked rosemary sprigs
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600 mL vegetable stock
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5 grams kombu seaweed
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smoked sea salt to taste
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Combine all ingredients, except the smoked sea salt, in a vacuum pouch.
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Vacuum on full power, in a vacuum pack machine.
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Steam in a combi-steamer until completely soft for approximately 30 minutes.
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Blend the steamed contents in a blender until smooth.
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Spread mixture thinly on dehydrator trays. Sprinkle with some smoked sea salt and dry at 60°C until dry and crisp, at approximately 2 to 3 hours.
Cooking time30 minutes
Preparation time3 hour 10 minutes
Servings2 portions
