Birch Sap and Cleavers Risotto RecipeOrigin: Britain Period: Modern |
Ingredients:
120ml concentrated birch sap (boil birch sap until reduced to 1/20 of its original volume) 
Birch Sap and Cleavers Risotto Preparation:Method:PreparationHeat the oil or butter in a pan and add the onions then sweat in some oil until it begins to soften. Add the rice to the pan and stir to coat in the oil. Fry for 2 minutes then add the birch sap. Bring to a boil then cook for 2 minutes before reducing the heat to a simmer. Keep on cooking, stirring from time to time, until the rice is al dente. Remove from the heat and add the cleavers leaves. Stir to mix through the rice then leave the risotto to rest for 2 minutes then season and serve. |
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