Thank you Topsi

That Recipe of my Mind


Kalahari Truffle with Rooibos Risotto


1 litre chicken or vegetable stock

1 tsp rooibos powder

Olive oil

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