Risotto with Petal Rose

Risotto with Petal Rose x 2

4 tablespoons of organic rose petals or your garden
250 gr carnaroli rice
1 medium onion
4 tablespoons of evo oil
1 liter of vegetable broth
½ glass of white wine
40 gr butter
40 gr Parmigiano Reggiano


1) Wash all petals in cold water.

2) Choose petals for the final decoration, buffer the excess water, and store them in the refrigerator.

3) Infuse the other petals with warm water for at least 20 minutes

4) Finely chop the onion

5) Add the rose water to the vegetable broth and bring the liquid to boiling.

6) Put in oil and 20 grams of butter with onion.

7) As soon as the onion will be golden add the rice that must shine.

8) Add the wine and continue to rotate until the wine is completely blurred

9) Add soup ladle and let them absorb rice up to 5 minutes from the final stage.

10) Add the petals to the rice and finish the cooking of the risotto with another soup ladle.

11) After cooking, add grated parmesan cheese and 20 gr butter, cover the pot and allow to keep the rice for at least 3 minutes

12) Move en place with fresh decoration petals


Rose in the vineyards is an ancient tradition. In technical jargon the rose is called spy plant. That is, pink is a plant that first manifests the symptoms of possible attacks of phytopathic and phytoopathic pathologies, presence of parasites, but also mineral deficiencies deriving from the soil. At one time, the vintners planted them in the rows of vineyards to protect their vineyards, as the roses were “sentries” as the first were affected in case of illness. This allowed wine growers to take timely action on the problem to prevent crop damage. The roses were therefore routed to the rows, mainly for monitoring and control, so it was easier to keep in control the biological cycles of insects and mushrooms, thus implementing the best defense.


Link observatory national wine and health:

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