Cooking time

• Finely chop the garlic and shallots. Fry them in the olive oil until soft and ‘sweet’.
  Rince the rice well.
  Voeg dan de rijst toe. Schep even om in de olie en de ui. En laat de rijst de olie even rustig opnemen.
  Then add the wine.
  Stir and put the lid on the pan and let the heat low enough that it is all just bubbling.
  When the rice has absorbed the wine, add the stock shoot by shoot. Always at intervals of 3-5 minutes. Then add the nigella seeds and the black olives cut into rings and stir well. When the rice is almost cooked, turn off the heat and let it all rest for a while with the lid on the pan.
• Remove a small piece of the lemon from the bottom so that it can stand up well. Then cut off a lid of the lemon about 0.5-1 cm below the ‘top’. Then hollow it out with a spoon. We do not use the fruit of the lemon for this dish.
• Place the tomatoes in a baking dish. Stir the olive oil, sugar, salt and pepper into the tomatoes and put them in the oven at 200 degrees. After 30-40 minutes, they should be slightly browned and caramelized.
• For the pine nut cream, put the pine nuts in a food processor and let them run until it has become a liquid cream. After that, set it aside.
• When the risotto is ready, fill the lemons to 80 percent with the risotto. The risotto will expand in the oven in a moment. Put the lid on and put them in an oven at 170 degrees for about 30 minutes.
  
• Before serving, put a lemon on a plate. Place the lid next to it. Put a scoop of pine nut cream on top of the risotto. Then add a tomato on top.
  A scoop of green tomato chutney completes it in terms of taste sensation.
  Just like the scoop of almond/basil/pink pepper ice cream that we had made especially for this dish.