Risotto with Madeira raisins and carrot zest

Ingredients for 3 servings:

• 200 g Carnaroli rice
• 70 g raisins
• 150 ml Madeira
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 5 tbsp olive oil
• 1 tbsp balsamic vinegar, lighter
• 1 tsp fish sauce
• 750 ml vegetable stock

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes

Raisins pickled in Madeira

Soak the raisins in Madeira wine overnight. Finely dice the onions and zest or finely dice the carrot. Sauté both in a pan with olive oil until translucent. Add the rice and stir until the oil is absorbed. Add the soaked raisins and Madeira wine and let the Madeira wine reduce. Add the balsamic vinegar and fish sauce to the hot vegetable stock, then add a ladleful at a time to the rice. Wait until the rice has absorbed the stock, then add the next ladleful. The risotto should take about 15 minutes to serve. Tip: Perfect with lamb or game.