Rose Petal Risotto

Ingredients

• 1 Shallot
• 80 g Butter
• 125 ml dry white wine
• 750 ml vegetable broth
• 250 g Arborio rice
• 50 g Parmesan (freshly grated)
• rose oil
• Salt
• pepper (ground)
• 16 organic rose petal leaves

Instructions

1. 1.

   Peel the shallot, finely dice it and sauté briefly in 30 g butter. Add the rice and stir until translucent. Deglaze with wine, reduce, then add enough broth to just cover the rice and simmer gently, stirring occasionally. Continue cooking, gradually adding the remaining broth a ladle at a time, for about 15-20 minutes total. The risotto should be creamy yet the rice still slightly firm. Stir in the remaining butter and parmesan, and perfume with rose oil as desired. Season with salt and pepper.

2. 2.

   Slice the rose petals into thin strips.

3. 3.

   Plate the risotto on bowls and sprinkle with rose petal strips before serving.