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 che possono trasformare un semplice risotto in un’opera d’arte culinaria. Non solo questi fiori aggiungono un tocco di colore e vivacità ai piatti, ma portano anche sapori delicati e sorprendenti che possono elevare anche la più classica delle ricette. Oggi ci immergiamo nella preparazione di un Spring Flower Risotto, una ricetta che unisce tradizione e creatività, perfetta per chi vuole sperimentare in cucina senza perdere di vista i classici sapori italiani.

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
• Un bicchiere di vino bianco secco
• Grated Parmesan cheese q.b.
• Salt and black pepper to taste
• Olio extravergine d’oliva

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: Aggiungi il riso nella padella e lascialo tostare per un paio di minuti, mescolando costantemente. Quando i chicchi diventano traslucidi, sfuma con il vino bianco e lascia evaporare.
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.

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Discover more spring recipes e lasciati ispirare dalla natura per le tue creazioni in cucina. La primavera è il momento perfetto per rinnovare il menu e sperimentare con ingredienti freschi e colorati. Buona cucina e buona sperimentazione!