Edible flower risotto
Edible flower risotto: Take your spouse on an Italian fling. A delicious concoction that’s authentic, creamy and Italian. Edible flowers with their subtle flavour and appealing presentation strike a perfect balance between simple flavours and an extra special touch. Sure to impress even the gourmet palate.
300 gm Risotto rice (Arborio, Baldo or Vialone Nano)
1 ltr stock, Chicken or Vegetable
75 ml dry white wine
1 onion, sliced
2 tablespoons Parmesan cheese, grated
2 tablespoons olive oil
1 tablespoon butter
Dried pansy flowers for decoration
Heat the olive oil in a saucepan, and saute the onions till they turn transparent.
Add the rice, and keep stirring for a few seconds. Then slowly pour the white wine. Keep stirring till the wine is completely absorbed by the rice.
Now add the stock in small quantities. Cook for around 20 minutes till the rice is cooked.
Turn off the stove and add butter and parmesan cheese. Decorate with edible flowers of your choice
Serve with un Bacio!