Ingredients
- 4 pcs purple carrots
- 200 g Carnaroli rice
- 1 pcs shallots
- fresh cream
- Grana Padano Dop grated
- butter
- dry sparkling wine
- salt
For the purple risotto recipe, chop the shallot and sauté in a saucepan with a knob of butter for 1-2 minutes. Pour in half a glass of sparkling wine and let it evaporate for 3 minutes, then add half a glass of fresh cream and let it reduce again for 3-4 minutes, adjusting with salt. Peel the carrots, cut them into pieces and centrifuge them to get the juice. Toast the rice dry in a saucepan, then cook it for about 15 minutes, wetting it from time to time with a ladle of slightly salted boiling water. Add the carrot juice and cook for a couple of minutes, then stir in 40 g of butter and 30 g of grated parmesan. Distribute the rice in the bowls, seasoned with cream and shallot reduction and complete with flower petals to taste.
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