This recipe has been adapted from Simon Rimmer's version published by BBC Food.
Preparation Time: 20 minutes (steeping)
Cooking Time: 15 - 30 minutes
Herbs and Spices Required:
2 tbsp Lemon Grass Chopped
For the Risotto:
4 spring onion, trimmed and chopped
1 garlic clove, crushed
1 lb / 450 g arborio rice (risotto rice)
3 fl oz / 75 ml / big splash of white wine
Approx 22 fl oz / 650 ml stock
1 tbsp vegetable oil
salt and pepper seasoning
cream for serving (optional)
For the Tapenade:
3 1/2 oz / 100g green olives, stoned
1 tbsp capers
1 bunch fresh coriander
1 garlic clove
Juice and zest of 1 lime
31/2 fl oz / 100ml olive oil
Herbs and Spices as listed above
Heat the stock to almost boiling point and add the lemon grass. Remove from the heat and leave to soak for 20 minutes (or longer if you can, for a more intense lemongrass flavour), then strain.
Fry the onions and garlic in the vegetable oil until soft. Add the rice and stir gently for 2 minutes until the rice starts to turn translucent. Add the wine and cook, stirring until it has all be absorbed. Pour in a ladle full of stock and cook until this has been absorbed, stirring as it goes. Repeat with more stock until the rice is soft. Season with salt and pepper.
Put the olives, capers, coriander, ground lime leaves, garlic and lime juice and zest into a food processor and pulverize. Slowly add the oil through the funnel whilst the processor is running on low until the tapenade has combined. Spoon into bowl.
Stir a bit of cream through the rice just before serving (if using). Serve the rice with a spoon of tapenade on top.