John Myers
Ingredients for 4 servings:
- 400g risotto
- 1 onion(s)
- 1 tbsp olive oil
- 200 ml dry white wine
- 800 ml vegetable stock
- 1 tsp, heaped peppercorns, pink, dried
- 1 tsp, heaped roses, petals only, untreated
- 1 tbsp rose water
- 50 g Parmesan, grated
- 30 g butter, fresh
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Peel the onion, chop it into small pieces, and sauté it in olive oil in a wide pan. Add the rice and sauté until translucent, then deglaze with white wine. Add the pink peppercorns. Add the stock in small increments over about 25 minutes, stirring continuously. After two-thirds of the cooking time, add the rose petals and rose water. When the risotto is al dente, stir in the Parmesan cheese and butter, season with salt if desired, and serve immediately. Veal fillet and a dry white wine go very well with this dish.
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