Pine Nut Oil Finished Risotto

A rare, delicate finishing oil that should never touch the pan — only the finished plate.

INGREDIENTS

• 1 batch risotto
• 1–2 tsp Balsam Pine Nut Oil per serving
• Toasted pine nuts and parmesan, to finish

METHOD

1. Cook the risotto as usual.
2. Once plated, drizzle each bowl with pine nut oil.
3. Top with toasted pine nuts and parmesan.

This is a rare, delicate oil — treat it like a finishing touch, never a cooking oil, so the flavor isn't lost to heat.