Summer Vegetables Risotto

* original recipe from Raymond Blanc

Ingredients:

For the risotto base
2tbsp extra virgin olive oil
1/4 onion, finely chopped
1/2 garlic clove, crushed
200g carnaroli rice
300ml hot water
4 pinches of sea salt
2 pinches of white pepper
300-400ml fresh tomato essence (see previous recipe on how to make this)

To finish the risotto
1/2 small fennel bulb, finely chopped (optional)
1 courgette, diced
1 carrot, peeled and diced, and blanched for 1 min
100g peas (defrost if using frozen ones)
20g parmesan cheese, finely grated
2tbsp mascarpone cheese
10 cherry tomatoes, halved
4 black olives (optional)

to garnish:
2 tbsp mascarpone cheese (optional)
baby salad leaves (optional)
ground black pepper

How to make:

To cook the risotto
1. Heat extra virgin olive oil in saucepan over low heat and sweat onion and garlic until soft.
2. Stir in rice and cook over medium heat for 2 min until grains appear shinny.
3. Stir in all the hot water and bring to gentle simmer and season with salt and pepper.
4.Cover and cook gently until all water has been absorbed.
5. Add 3/4 of the tomato essence and continue to barely simmer, covered, with one 'single' bubble breaking ths surface, until the eseence has been absorbed. There is no need to stir the risotto constantly at this moment,

To finish the risotto
1. Add remaining tomato essence, all of the vegetables and the cheese.
2. Cook the risotto, briskly sirring, for 5 min or until rice is al dente to you The vigorous stirring of the ric enow will help it cook evenly.
3. When it's ready, add the cherry tomatos and mix well.
4. Taste and adjust the seasoning if necessary, sprinkle freshly grated parmesan cheese on top is also great!

* any summer vegetables can be added or substituted to vary textrues and flavour.

Enjoy~