Cookbook First Courses

Risotto with roses and prosecco

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

Prepare this recipe with:

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.

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