Risotto Mix Gift Bag - cooking recipe

Ingredients

1 tsp fennel seeds
1 oz pine nuts
9 oz risotto rice
2 oz sun dried tomatoes, chopped
1 None dried bay leaf
3 None saffron strands
1 oz raisins

Preparation

In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)