Discover how to cook an excellent risotto by enriching it with Marina Colonna's Rose Oil.
One of the most delicate and refined dishes in Italian cuisine, known for its floral aroma and slightly sweet flavour.
Tags
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
20minutes
Nutrition table
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Chef
Ingredients
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Carnaroli rice
Value
300 g
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Sparkling white wine
Value
200 ml
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Petals of organic roses
Value
150 g
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Butter
Value
30 g
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Shallot
Value
1
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Rosaoliva Oil
Value
to taste
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Preparation steps:
Preparation steps template
Short
Preparation steps
Description
Prepare a rose stock with 75 g of petals, salt to taste, and about one litre of water, bring to the boil and keep warm to prepare the risotto.
Description
Sauté the finely chopped shallot in a large saucepan, add the rice and toast it for two to three minutes; sprinkle with white wine over high heat until completely evaporated.
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Add the remainder of the rose petals to the risotto, keeping a small amount aside for decoration, and continue cooking with the rose stock over a moderate heat.
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Salt to taste.
Description
When finished, serve the risotto decorated with rose petals and season it further with a teaspoon of RosaOliva oil.
Description
When finished, serve the risotto decorated with rose petals and season it further with a teaspoon of RosaOliva oil.
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Ingredients for 4 people: