Recipe by Jacqui Dixon of Sabato.
1 cup Ferron Carnaroli Rice or Ferron Vialone Nano Risotto Rice
2 cups fish or chicken stock, heated
150ml white wine, at room temperature
1 large onion or similar quantity of shallots, chopped
4 tbsp Pons garlic-infused extra virgin olive oil (evo)
3 tbsp Pons capers, drained
3 tbsp Pinoli pine nuts, toasted
1 200g pottle Chatham Island Food Co Pure Paua Mince
Sal de Añana Provençal herb salt
1 tbsp Sal de Añana spring salt
Fresh lime juice, to taste (1/2 -1 juicy lime)
1) In a heavy based pot cook to soften, not brown, half the chopped onion in 2 tbsp Pons garlic infused evo.
2) Keeping the heat low, add the Ferron rice and stir to warm it for a couple of minutes. Turn the heat up and add the wine, letting it evaporate, then add all the warmed stock at once and bring it to the boil. Add plain spring or infused salt, stir, turn down to a low simmer and let it cook for around 15 minutes. You don’t need to stir Ferron risotto rice as you do other rice – though you can if you want to.
3) In a separate frypan, cook the drained capers in the other 2 tbsp garlic infused evo to crisp slightly.
4) Add all the Pure Paua Mince and the remaining chopped onion, and cook for a few minutes, seasoning with the Provençal herb salt.
5) When the risotto is cooked, add the Paua mixture and stir for a minute or two to release the creaminess. Squeeze over the lime juice. Let it rest for a few minutes to infuse, then top with the toasted pinenuts.