Risotto with roses

From the streets of the village to the dishes of the most refined restaurants, they are the undisputed protagonists of the very famous Infiorata of Spello, but also of many tasty and colorful recipes, easy to make even at home.
Edible, edible or edible flowers are flowers that can be consumed safely; they are a decorative culinary ingredient due to their bright colors, but also tasty due to their ability to flavor a dish. They are usually used as an ingredient or decoration for salads, drinks, herbal teas, wines, creams, fruit preserves, vinegar, marinated dishes and various condiments.


160 g of Arborio rice
50 g of fresh cream
50 g of butter
3 edible rose buds
Rosé wine
Parmigiano Reggiano Dop
rose water
Salt and Pepper To Taste.


Obtain the petals of 2 rose buds and clean them, eliminating the white part at the base, which is a little bitter. Sauté half of it in a saucepan with a knob of butter, then add the rice and toast it for 1 minute, then deglaze with 1/2 glass of rosé wine.

Salt the rice and add boiling water a little at a time. Cook the rice in 15-18 minutes and, only at the end, add the remaining petals.

Mix the risotto with 1 tablespoon of grated Parmesan, the cream, the butter, and 1 tablespoon of rose water. Serve the risotto garnished with the petals of the third bud and complete it with a sprinkling of pepper.


Picture by lacucinaitaliana.it

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