Rose Blossom Risotto with Pink Pepper
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g risotto
- 1 onion (s)
- 1 tablespoon olive oil
- 200 ml white wine, dry
- 800 ml vegetable stock
- 1 teaspoon, heaped pepper berries, pink, pink, dried
- 1 teaspoon, heaped roses, only the petals, untreated
- 1 tablespoon rose water
- 50 g parmesan, rated
- 30 g butter, fresh
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut into small pieces and sauté in olive oil in a large saucepan. Add the rice and cook until translucent, then deglaze with white wine. Add the pink pepper. Add the bouillon in small units over a period of about 25 minutes and stir continuously. After 2/3 of the cooking time add the rose petals and rose water. When the risotto is al dente, stir in the parmesan and butter, add salt if necessary and serve immediately.
- Veal fillet and a dry white wine go very well with this.
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