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Spring risotto with primroses and dandelion


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For 4 people
400 g of rice (preferably Carnaroli)
extra virgin olive oil
vegetable broth
1 large shallot (or 2 small)
1 small bunch of fresh dandelion
some flowers of primroses freshly picked


Chop the shallot and fry it in a pan with a little oil.
Add the rice and toast briefly, then cover with the broth and add a ladle at a time as it dries.
Season with salt.
Wash and chop the dandelion, then add it to the rice when the rice is half-cooked, stirring carefully.
When the rice is cooked "al dente" whip it with a bit of olive oil poured out, stir carefully, turn off the heat and let it sit a couple of minutes.
Serve the dishes with some flowers of primroses freshly picked from the field (which can be safely eaten as they are edible flowers).

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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