SERVES: 4
We like to use bunya nuts as a straight substitute for pine nuts. The best thing about them is they’re also about a hundred times bigger (slight exaggeration), so you only need a few to pack a punch.
INGREDIENTS:
4 cups (1 litre) vegetable or chicken stock 2 tablespoons macadamia oil 2 eschalots, finely 1 garlic clove, crushed 2 Geraldton wax sprigs, needles finely chopped (or 1 teaspoon powder) 150 g (5½ oz) arborio rice 2 cups (500 ml) white wine ½ cup (50 g) finely grated parmesan Native herbs, crisp-fried, to serve
