Risotto with rosettes is a first course that is simple to make and tasty. You can pick the rosettes yourself in uncultivated fields, as they are the plants of poppies. The best time to collect these plants is from late February to March/April. The rosettes are also known as rosolete, rosoine, or paparine depending on the area of Italy. Now let’s see how to make risotto with rosettes, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11.3 oz Vialone Nano rice
- rosettes
- to taste extra virgin olive oil
- to taste salt
- 4.2 cups vegetable broth
- 1.7 fl oz white wine
- 1 knob butter
- to taste grated cheese
How to prepare risotto with rosettes
Let’s start preparing the risotto with rosettes. Clean the rosettes by removing the roots and thoroughly cleaning the lower part, removing all traces of soil.
Check each leaf one by one, removing any damaged ones. Once cleaned, wash them with plenty of running water and dry them.Place them in a large pot and add some water. Put on the heat and cook for 15 minutes, then drain them, let them cool slightly, and then squeeze out the excess water.
Pour a splash of oil into a pan and put it on the heat. When the pan is hot, add the rice and toast it for about 2 minutes, stirring often to prevent it from burning, then deglaze with white wine.
When the alcohol has evaporated, add the previously boiled and squeezed rosettes to the rice and mix well. Add the vegetable broth one ladle at a time as needed, keeping it stirred.
When the rice is cooked but still firm to the bite, turn off the heat and stir in the butter and grated cheese. Adjust the salt if necessary. Serve the risotto with rosettes hot.
How to store risotto with rosettes
You can store the risotto with rosettes in the refrigerator for 2 days
