Risotto with roses

Wash the rose petals well and dry them with kitchen paper.

In a small saucepan, blanch half of the roses with a little oil to make them hot; without breaking them, immediately dip them in grated Parmesan cheese and then bake for 5/10 minutes to make them even crispier and tastier. These will then be used as a garnish on the plate, but they are also delicious on the palate!

Cut the rest of the roses finely into julienne strips.

In a saucepan, lightly fry the finely chopped shallot in the extra virgin olive oil; add the rice and let it cook well, keeping it stirred.

First wet the rice with the sparkling wine, let it evaporate and then continue cooking with the necessary ladles of broth. 5 minutes from the end of cooking, add the rose petals previously cut into julienne strips, and continue stirring the rice continuously.

Once cooked, remove it from the heat, add a knob of butter, Parmesan cheese, black pepper and the liquid cream; whisk it all together, let it rest for a few minutes and then proceed with the serving, without forgetting the blanched roses as decoration to the dish!

Now all you have to do is eat this delicious rose risotto with a glass of sparkling wine to match!