For a different risotto try this interesting flavour mix of Italian and Australian. The flavour is an unusual mixture of tomato-tang and caramel-sweet.
Combine akudjura with tomato paste and wattleseed and set aside.
Sweat the onions in a little olive oil until soft and add garlic - stir for 2 minutes.
Add risotto rice to pan and stir to coat grains in oil, then add wine and stir until evaporated.
Add stock a cup at a time, stirring well until absorbed.
When half the stock has been added, add the akudjura mix to the risotto.
Continue adding stock and stirring until rice is al dente, then take off heat, season and ensure there is enough liquid remaining to give a creamy consistency.
Serve with torn basil leaves and freshly shaved Parmesan.