I'm really a woman: today I'm in the mood for romance. Walking through my garden I noticed that my plants gave me an expanse of roses (it felt like being in Wonderland!). Already an expanse perhaps too many roses. Here, so I thought of sacrificing a bunch of them to formulate a recipe: Mother Nature will thank me for cutting some roses, so the others will have more space to grow. With the petals of these roses I propose today a very delicate and refined risotto . Let's find out what is needed.
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Identity Card of the Recipe
- 97 KCal Calories per serving
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Ingrediants
- About 350 ml of water
- 2 tablespoons of extra virgin olive oil
- 150 g of rice
- 25 g of rose petals
- Optional: half a glass of rosolio
- q.s. of salt
- 50 ml of dry white wine
Materials Needed
- Casserole with lid
- Small saucepan for water
- Bowl for soaking the petals
- Wooden spoons
- Colander
Preparation
- Thoroughly clean the petals of red or pink roses (roses must not have been treated with pesticides or other chemicals) with a damp cloth, removing impurities.
- Pour the rose petals (keeping a dozen aside for decoration) into a bowl: pour the dry white wine. Leave everything to macerate for a few hours, stirring occasionally.
The advice Ok
For a delicate risotto, we recommend using a good white wine or a light rosé.- After a few hours, filter the macerate and set the rose petals aside.
- Heat a couple of tablespoons of extra virgin olive oil in a small saucepan and toast the rice for a few minutes.
- In another saucepan, heat a little water (which will be used for cooking the risotto) and lightly salt it.
- Deglaze the toasted rice with the flavored wine (filtered), the rosolio (optional) and continue cooking for about ten minutes, stirring the rice often and adding a little liquid at a time.
- A couple of minutes before the end of cooking, also add the macerated roses.
Why not use butter or cheese to make the risotto creamy?
Risotto with roses is an extremely delicate first course; for this reason, it is advisable to avoid adding "useless" fats. It will remain creamy anyway, even without the butter: in this case, however, it is recommended to mix the rice often to facilitate the release of the starch from the grains, consequently the risotto will take on a creamy consistency.- Serve the risotto decorating with a few fresh rose petals or with a bud.
Alice's comment - PersonalCooker
Delicate, this risotto is a refined and elegant first course: I recommend it for a romantic dinner with your loved one, you will make a great impression. And then they say that roses have aphrodisiac properties .. mah !!Nutritional values and Health Comment on the recipe
Risotto with roses is a rather particular first course. The energy intake is moderate and depends mainly on the complex carbohydrates of the rice; proteins and fats are very scarce. The average portion of risotto with COTTO roses is equivalent to about 250-350g (240-340kcal).
