Serves 1
Directions
- 1Blend feta with cream until smooth and velvety to make the feta mousse.
- 2In a tray, add tomato, peppers, garlic, and chili.
- 3Drizzle the vegetables with olive oil, season with salt and pepper, and roast for 20 minutes.
- 4Blend the roasted vegetables into a thick tomato purée.
- 5In a pot, heat olive oil and add onions.
- 6Stir in Arborio rice until glossy.
- 7Pour a splash of white wine.
- 8Gradually add chicken stock while stirring.
- 9Mix in the puréed roasted vegetables, butter, and parmesan.
- 10Stir in raisins, pine nuts, and herbs.
- 11Adjust salt and pepper to taste.
- 12Plate with a quenelle of feta mousse.
- 13Drizzle with olive oil.
- 14Garnish with raisins, pine nuts, dill, and parsley.
Ingredients
- Arborio rice
- Olive oil
- Onion
- Garlic
- Butter
- Parmesan
- Raisins
- Pine nuts
- White wine
- Tomato
- Green peppers
- Cream
- Feta cheese
- Fresh parsley
- Dill
- Chicken stock
- Salt
- Pepper
- Chili
Equipment
traypot
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