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Risotto with mauve 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
400g semi-ingrained rice (preferably Carnaroli)
extra virgin olive oil
vegetable broth
1 large shallot (or 2 small)
1 bunch of fresh dandelion
2 handfuls of freshly picked mauve flowers
salt

Instructions

Chop the shallots and fry it in a pot with a little oil.
Add the rice and toast it briefly, then cover with the vegetable stock and add a ladle at a time as it dries.
Adjust salt.
Wash and shred the dandelion, then add it to the rice mid-cooked, stirring carefully.
When the rice is cooked at tooth whisk it with a little extra virgin olive oil poured in a thread, stir carefully, turn off the heat and let stand for a couple of minutes.
Serve with some freshly picked mauve flowers.


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Notes

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

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