Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 320 g | of Carnaroli rice |
| 1 L | very light and filtered vegetable broth |
| 2 | untreated red or pink roses |
| 1 | small shallot |
| 1 | glass of prosecco |
| 2 | spoons of Strakì Sterilgarda |
| q.b. | Extra virgin olive oil |
| q.b. | hot natural water |
Preparation
- To begin, remove the innermost petals of the untreated roses and gently wash them one at a time with a dishcloth soaked in water. Set aside about ten for the garnish and place the remaining petals in a bowl.
- Fill the bowl with hot water and leave them to infuse for about an hour, then filter the petals and keep the infusion water.
- Cut the filtered petals with a very sharp knife until you obtain very thin strips.
- In a non-stick pan, brown the finely chopped shallot together with a little extra virgin olive oil and toast the rice for a couple of minutes, stirring well.
- At this point, add half of the strips of rose petals and 30ml of infusion water.
- Mix for a few minutes and blend with the prosecco until completely evaporated.
- Gradually add the vegetable stock and cook the rice over low heat.
- When halfway through cooking, add the other rose petal strips.
- Turn off the heat and stir the rice using the Strakì Sterilgarda.
- Lasciare riposare per un paio di minuti.
To start, clean the spinach, wash the leaves and steam them for a few minutes. Once softened, sauté the spinach in a pan with a clove of garlic and a ...
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