Risotto with Piemonte Brachetto and rose petals
Serves 4
An elegant Italian risotto
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  1. 1¼ cup Carnaroli rice
  2. nr.1/2 small onion
  3. 1½ cup Piemonte Brachetto
  4. 4 cups vegetable broth
  5. nr. 1 rose
  6. 4¼ tbsp butter
  7. 3 tbsp Parmesan cheese
  8. Saute pan
  1. Mince the onion and fry it to a golden colour in 1¼ tbsp of butter. Add the rice and toast the grain’s surface thoroughly.
  2. Add the wine and allow it to evaporate, then continue cooking by adding the broth gradually.
  3. When the rice is almost cooked, add half the rose petals after slicing them finely.
  4. Take the pan off the flame and cream with the remaining butter and grated Parmesan. Decorate with the remaining rose petals.
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