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Spring risotto with primroses and dandelion

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

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
salt

Instructions

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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Notes

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

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