Risotto with Bay Leaves

Wash and fully dry the bay leaves. In a blender or food processor, blend the bay leaves with the sunflower oil. Then boil the mixture in a saucepan for 1 minute, allowing any residual water contained in the leaves to evaporate. Filter it through a strainer lined with paper towels. To maintain a nice bright green color, immediately cool down the oil by soaking the bowl in a pot with ice water.

For the risotto: In a saucepan, toast the dry rice over high heat for a couple of minutes. Then add a splash of white wine and let it evaporate. Cover the rice with broth and cook it over high heat for 12 minutes, gradually adding a bit of broth when needed. Remove it from the heat and mix in the butter, Parmigiano cheese, and 1/4 to 1/3 cup of the bay leaf oil, depending how intense you want the flavor to be. Cover and let sit for a few minutes. If necessary, soften it at the last minute with a little hot broth. Finish it off with a splash of white vinegar. Serve immediately, topped with grated tangerine rind and sliced almonds, toasted in the oven at 325°F for 1 minute.