Cooking with flowers is so romantic and fragrant….. of course you have to use the edible ones and they certainly have to be free of any chemicals. In this one of my favorite risottos, the rose meets the cheerful zucchini flowers. A colorful dish which tastes and includes the colors of spring.
- 400g rice (Carnaroli or Arborio varieties are the most common ones). I love to use the fine, highly valued autochtonous Italian rice, Riso Rosa Marchetti in my risottos. I use various rice varieties, but this is one of my favorites, and in a rose risotto, what could suit better?
- 5 natural rose colored roses free of any chemicals, chopped
- 5 zucchini flowers, chopped
- a dash of dry white wine
- ca. 1.4 l vegetable broth
- 70g butter
- 1 white onion, when possible I use my favorite white onion, Cipolla bianca di Margherita I.G.P.
This onion is particularly sweet, soft yet crispy and succulent. It’s therefore also great raw in salads.
- 2 tbsp extra virgin olive oil
- 70g parmigiano cheese
- Soften the chopped onion in half of the butter and oil
- Add the rice and blend well and pour the wine over and let it evaporate.
- Add the broth a couple of ladlefuls at a time.
- Chop the flowers coarsely (I prefer to use my bambus vegetable knife, as I do for chopping many vegetables and fruits). Add the flowers to the rice in the last 1/3 of cooking time (after about 8-10 minutes)
- Be careful not to overcook the rice. It should be “al dente”, have a certain crispiness and not be too soft.
- Remove from heat the last 2-3 minutes and mix in the grated parmigiano cheese and butter and let them soak into the risotto.
- Serve garnished with some fresh flowers if you wish.