This Valentine’s Day risotto is a floral first course, rich in various aromas and aphrodisiac. A perfect recipe for a “tête-à-tête” lunch or a romantic dinner for two, also great for celebrating a wedding anniversary at home.
Other unique, winter, and gourmet ideas for a lovers’ risotto:
vegan alternatives
ideas with fish
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 813.28 (Kcal)
- Carbohydrates 75.98 (g) of which sugars 4.77 (g)
- Proteins 18.16 (g)
- Fat 44.13 (g) of which saturated 6.17 (g)of which unsaturated 3.31 (g)
- Fibers 3.62 (g)
- Sodium 855.96 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Valentine’s Day Risotto with Flowers
- Half l vegetable broth (or as needed)
- Half tablespoon extra virgin olive oil
- 1 oz white onion (or a shallot)
- 6 oz Carnaroli rice (or arborio, baldo, roma, vialone nano)
- Half glass prosecco (or another type of white wine)
- 0.07 oz dried flowers (I use rose and chives)
- 1 pinch nutmeg (or ginger – optional)
- 0.7 oz butter (or a tablespoon of cream)
- 6.5 oz stracciatella (or other fresh cheese or ricotta thinned with milk to make it creamy)
- 1.4 oz hazelnut crumbs (or other nuts: peanuts, walnuts, hazelnuts, pine nuts, pistachios)
For a different note, try sprinkling the ready risotto with cocoa nibs or freshly ground black pepper.
Tools
- 1 Pan 8 inches for risotto
Valentine’s Day Risotto
Prepare the vegetable broth, or water with the bouillon cube.
Wash and chop the onion into pieces, then soften it in the pan with a drizzle of oil and a little broth.
Add the rice and toast it, stirring continuously with a ladle.
Pour in the wine and let it evaporate.
Add the rose petals (or other dried flowers) and the hot broth, optionally aromatize with a little ground nutmeg or ginger.
Cook the risotto, adding a little broth at a time until reaching the right consistency of the cereal.
Turn off the heat when it is ready and still slightly wet, stir in a knob of butter or some cream.
PLATE the dish
On a solid color serving plate, create a central layer with stracciatella.
Pour the hot risotto over it.
Sprinkle with more flower petals and coarsely hand-chopped hazelnut crumbs.
