Risotto with mauve and dandelion

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
salt

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.