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Summer Vegetable Risotto
- serves
4 to 6
- Difficulty
Easy
Published 2012
An infusion of flowers provides some of the cooking liquid for the rice, which enhances the flavour of the vegetables in a most subtle manner. I find a deep, heavy frying pan is best for cooking risotto.
Ingredients
250 ml 9 fl oz 25 g 1
Method
Put the flowers and wine in a saucepan, bring to the boil, remove from the heat and leave to infuse for 5 minutes or so.
Fry the shallots for 4 to 5 minutes in the olive oil, without letting them brown, and then stir in the rice until it is well coated in oil. Boil the stock separately in another saucepan. Pour a ladle of wine through a strainer over the rice, stir well and, when the wi
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