- 30 g Altis extra virgin olive oil
- 30 g roughly chopped onion
- 20 g crushed garlic
- 0.1 g saffron strands
- 0.3 g black pepper
- 0.4 g picked rosemary leaf
- 0.4 g picked thyme leaf
- 200 g Arborio risotto rice
- 4 g smoked paprika
- 5 g kombu
- 600 ml vegetable stock
- 60 g roughly chopped tomato
- 6 g salt
- Smoked sea salt
- Combine all ingredients in a vacuum seal bag.
- Vacuum on full power in a vacuum sealer.
- Steam in a combi steamer until completely soft, approximately 30 minutes.
- Blend in a blender until smooth.
- Spread thinly on dehydrator trays, sprinkle with smoked sea salt, and dry at 140°F (60°C) until dry and crisp; approximately 2 to 3 hours.
