Prosecco risotto and lavender flowers
(serves 4)

2 cups (360 gr.) Arborio Rice – for risotto
1 ½ tablespoon unsalted butter
4 tablespoons olive oil
1 shallot
10 leaves fresh sage
1 liter Prosecco wine
½ liter vegetable broth
3.5 tablespoons fresh lavender flowers
grated rind from 1 organic lemon
ground pepper
unsalted butter

Remove the lavender flowers from the branches and wash them gently. Finely chop the shallot. In a large saucepan sauté the shallots with the olive oil, the sage leaves and butter for about 2 to 3 minutes. Add the rice, toast it over medium heat, sprinkle with wine, bring to a boil and cook until absorbed. Add the lavender flowers and stir, gradually pour the wine, stir frequently, adding more as each previous amount is absorbed. Ended up the liter of wine, continue adding the broth. When the rice is ready (after 15-18 minutes), season with salt, ground pepper and grated rind. Add butter to soften, garnish with other lavender flowers and serve immediately.

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