Risotto with Red Roses Recipe

Ingredients

Serve 4

• 4 red roses (freshly opened buds)

• 1/2 cup/125 g butter

• 2 cups/400 g Italian risotto rice

• 1/8 tsp freshly grated nutmeg

• freshly ground black pepper to taste

• 1/2 cup/125 ml dry white wine

• 2 cups/500 ml Vegetable Stock (refer recipe)

• 6 tbsp light/single cream

• 4 oz/125 g Emmental cheese

• few drops rose water

Method:

1. Check that the roses are perfectly clean, with no insects in among the petals. Pull off the petals, reserving 8 of the best to use as a garnish. (Keep these in a bowl of cold water). Divide the remaining petals, reserving the more brightly colored ones.

2. Melt half the butter in a large frying pan and cook the less highly-colored petals until wilted.

3. Pour in the rice and cook for 2 minutes, stirring constantly. Season with nutmeg and pepper. Pour in the wine and cook until evaporated.

4. Stir in 1/2 cup (125 ml) of the stock and cook, stirring often, until the stock is absorbed.

5. Continue adding the stock, 1/2 cup (125 ml) at a time, stirring often until each addition is absorbed, until the rice is tender, 15-18 minutes.

6. When the rice is about half cooked, add the reserved brightly colored rose petals. When the rice is tender, fold in the cream and remaining butter. Add the Emmental and rose water.

7. Transfer to a serving dish and garnish with the 8 reserved petals. Serve hot.