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Rose Petal Risotto

Ingredients:

Serves 2 150 gr. of Carnaroli or Arborio rice 1 spoon of butter Half a shallot, finely chopped 70 ml of dry white wine Hot broth (broth made with a stock cube may do as well) 4 spoons of rose petals 1 teaspoon of butter to add at the end

Wash the chosen petals carefully and soak them in a cup of warm water for 10 minutes. Saute’ the shallot in the butter; add the rice and stirring all the time make it absorb all the butter. Now raise the heat, damp the rice fist with the wine, which you will let evaporate, then with the rose water; stir all the time, and add the broth a little at a time. After 15 minutes taste the rice very often to make sure it does not overcook. Five minutes before removing it from the heat add the fresh petals. Remember to stir all the time! Once done remove from heat and set it aside for 5 minutes to become thicker. As you may have noticed I have not talked about salt, because I do not know if the broth you used is salted and how much. Anyway it is better to add it at the end, rather than serving too salty a risotto.

    

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