Ingredients
- 320 g Vialone nano rice
- 130 g butter
- 100 g white wine plus a little
- 50 g apple cider vinegar
- 40 g soft cheese
- 2 shallots
- carnation flowers
- rosemary
- vegetable broth
- grated Parmesan
- salt
For the recipe for risotto with carnations, chop the shallots and collect them in a small saucepan with apple cider vinegar, white wine, a sprig of rosemary, a pinch of salt and the petals of 1-2 carnations. Bring on the heat and boil for 5-6 '. Remove the rosemary, whisk in cream, pour into a bowl and add the flaky butter, stirring until it reaches room temperature.
Put the butter in the refrigerator; stir it every so often while it cools down so that the fatty part and the watery part do not separate: you will obtain a pink butter with carnation and shallot. Toast the fat-free rice in the casserole for less than 1 ', blend with half a glass of white wine and let the alcoholic part evaporate. Add the petals of 2-3 carnations and cook the risotto in about 18 minutes, gradually adding the boiling broth.
Remove the risotto from the heat and stir in half the carnation butter, 2 tablespoons of grated parmesan, the stracchino and serve by decorating as desired with carnation petals.
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