Sage and ghost pepper sharpen the edges of this risotto, cutting through the natural sweetness of tomatoes and carrots. Carnaroli rice absorbs the umami flavours from Doubanjiang, stock, and tomato paste, held together with olive oil and a dash of grape vinegar. Nuts for a bit of crunch as an optional garnish.
P.S. A bit sloppy because I used the entire recipe for 1 serving!! And look at the gross fork!! Urgghh!! Rump!
Time to arse about!