That Recipe of my Mind
Kalahari Truffle with Rooibos Risotto
1 litre chicken or vegetable stock
1 tsp rooibos powder
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
200 g risotto rice
50 ml white wine
50 g butter
How to prepare:
Heat the stock in a large saucepan and add the rooibos.
Melt butter in a different saucepan.
Add onion and garlic to butter, saute until tender.
Add rice. Saute 2-3 minutes.
Add white wine. Stir until absorbed.
Add hot broth 1/4 cup at a time.
Continue adding broth in small amounts until all broth is absorbed.
Garnish with some herbs and/or rooibos powder