Summary

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

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Instructions

1. 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.
2. Veal fillet and a dry white wine go very well with this.