1. Sauté the aromatics
Heat the olive oil and a knob of butter in a wide pan over low heat. Add the onion, garlic, and celery. Cook gently for about 15 minutes, stirring occasionally, until soft and translucent but not browned.
2. Toast the rice
Increase the heat slightly, add the risotto rice, and stir for about 1 minute until the grains are lightly toasted and slightly translucent at the edges.
3. Add the gin
Pour in the Dullstroom Birch Gin and stir until fully absorbed, allowing the alcohol to cook off while the aroma develops.
4. Add the stock gradually
Add a ladle of hot stock and a pinch of sea salt. Simmer gently, stirring constantly. Once absorbed, add another ladle. Continue this process, one ladle at a time, stirring to release the starch.
5. Cook until al dente
Keep adding stock and stirring for about 15 minutes, until the rice is creamy and tender with a slight bite.
6. Finish (mantecatura)
Remove from the heat. Stir in the grated Parmesan and a final knob of butter, beating vigorously until glossy and creamy. Adjust seasoning with salt and black pepper.
7. Serve
Serve immediately, topped with extra Parmesan and optional herbs or peas if desired.
We served beef fillet with this meal.