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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.
