Risotto with petal of Rose

Ingredients:

7 oz rice
A little bit of butter
2 fl oz white wine
Hot bouillon
4 table spoons of petal of rose

Method:
Wash with fresh water the petal of rose e leave them into a cup with warm water for ten minutes.
In the while sizzle on a law flame the shallot with the butter, then add the rice and often blend it.
Now rise the flame and when the rice begin to crackle pour the wine, as soon as vanished add a scoop of bouillon and the water of rose.
Continue to blend and add bouillon till the rice is ready.
Before removing from the fire add the petal and the butter, blend delicately and let rest a little bit.

At least deck with some fresh petals… or a rosebud.

the sapidity of the risotto is given by the bouillon, so foretaste before to serve and add salt according to your taste, but rember that risotto must not oversalted, in order too taste all the ingredients.