RISOTTO WITH EDIBLE FLOWERS

Preparation Method :

• Melt half the butter in a large pan and fry the leek very gently until completely soft but not browned.
• Add the rice and stir constantly for about 5 minutes, until crackling hot but not browned.
• Add wine and continue to stir for a minute or so the alcohol evaporates completely, then add 3 ladlefuls of stock, stir until the rice has absorbed almost all the liquid.
• Reduce the heat and continue to add the stock a ladleful at a time, stir continuously and wait until almost all the liquid has been absorbed before adding more stock.
• When the rice is tender but firm to the bite, remove the pan from the heat and stir in the remaining butter and the Parmigiano Reggiano.
• Adjust the seasoning and leave to rest for about 5 minutes.
• Stir in one handful of the flowers and then arrange the risotto on a warmed serving dish, Serve at once.