Spring Risotto: An Explosion of Flavour with Edible Flowers

Spring is in its full splendour, and with it comes an incredible variety of edible flowers that can turn a simple risotto into a work of culinary art. Not only do these flowers add a touch of colour and vibrancy to dishes, but they also bring delicate and surprising flavours that can elevate even the most classic of recipes. Today we immerse ourselves in the preparation of a Spring Flower Risotto, one recipe combining tradition and creativity, perfect for those who want to experiment in the kitchen without losing sight of classic Italian flavours.

Ingredients:

• 350g Carnaroli rice
• A selection of spring flowers (such as violets, borage, marigold, and primroses)
• 1 litre of vegetable stock
• 1 small white onion
• 50g butter
• A glass of wine dry white
• Grated Parmesan cheese q.b.
• Salt and black pepper to taste
• Extra virgin oil olive

Procedure:

1. Preparing FlowersStart by selecting your edible flowers. Make sure they have been harvested in areas away from pollution and treated without pesticides. Wash them gently and dry them carefully.
2. Soffritto: Finely chop the white onion and fry it in a large frying pan with a little extra virgin olive oil. This is the moment when the rice will start to absorb all the flavours around it.
3. Rice roasting: Add the rice to the pan and let it toast for a couple of minutes, stirring constantly. When the grains become translucent, deglaze with the white wine and let it evaporate.
4. CookingStart adding the hot vegetable stock, one ladle at a time, while continuing to stir. Keep cooking gently and steadily, adding stock as the rice absorbs it.
5. Adding Flowers: Halfway through cooking, start gently adding the edible flowers to the rice, reserving some for the final decoration of the dish. It is important to add them at this stage to preserve their bright colours and delicate flavours.
6. Mantecatura: When the rice is al dente, remove the pan from the heat and add the cold chopped butter and grated Parmesan cheese. Stir vigorously to obtain a smooth, enveloping cream.
7. ImpietyServe the risotto piping hot, decorating with the edible flowers kept aside. A drizzle of raw oil and a grinding of black pepper complete the dish.

This Spring Flower Risotto is not only a treat for the palate, but also for the eyes, thanks to its bright colours and elegant presentation. It is a recipe that celebrates the season in a unique way, bringing a piece of spring directly to your plate.

Tips and Variants:

Don't hesitate to experiment with the different types of edible flowers available in your area. Each flower has its own unique flavour, which can vary from sweet to slightly spicy, offering endless customisation possibilities for this recipe. Always remember to make sure that the flowers are edible and not treated with harmful chemicals.

For an even richer and tastier version, you can add a few shrimps or pieces of asparagus to the recipe, which perfectly match the spring-like flavours of the flowers.

Share this recipe on social media and tag your friends who love innovative cooking and experimentation! And if you have any doubts or questions, leave a comment below or visit my blog for more recipes and cooking tips.

Discover more spring recipes and be inspired by the nature for your creations in the kitchen. Spring is the perfect time to renew the menu and experiment with fresh, colourful ingredients. Enjoy cooking and experimenting!