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Risotto with mauve and dandelion


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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


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

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