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

Method

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

Curiosity

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:
http://www.osservatoriovinoesalute.it/schede-sala-museale/102-le-rose-nelle-vigne.html

Rise with Petal Rose
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.
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996 calories
108 g
57 g
51 g
18 g
16 g
785 g
2146 g
3 g
1 g
32 g
Nutrition Facts
Serving Size
785g
Servings
2
Amount Per Serving
Calories 996
Calories from Fat 451
% Daily Value *
Total Fat 51g
79%
Saturated Fat 16g
79%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 26g
Cholesterol 57mg
19%
Sodium 2146mg
89%
Total Carbohydrates 108g
36%
Dietary Fiber 1g
4%
Sugars 3g
Protein 18g
Vitamin A
13%
Vitamin C
65%
Calcium
30%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tablespoons of organic rose petals or your garden
  2. 250 gr carnaroli rice
  3. 1 medium onion
  4. 4 tablespoons of evo oil
  5. 1 liter of vegetable broth
  6. ½ glass of white wine
  7. 40 gr butter
  8. 40 gr Parmigiano Reggiano
Instructions
  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
Notes
  1. 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.
Adapted from For Dinners Blog
beta
calories
996
fat
51g
protein
18g
carbs
108g
more
Adapted from For Dinners Blog
Rome Central Magazine, italians in the world https://www.romecentral.com/
Margherita Fiaccavento

About Margherita Fiaccavento

Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. "Amazon on me"and 'his first work of fiction.

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