Risotto with Colonna rosaoliva oil

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Ingredients for four:

  • 300 g (about 11 oz) carnaroli rice
  • 200 ml (about 6,8 fl.oz.) sparkling white wine
  • 50 g (about 5,3 oz) organic rose petals (not chemically treated)
  • 30 g (about 1 oz) butter
  • 1 shallot chopped finely
  • RosaOliva oil
  • Salt


Prepare the stock using 2,65 oz rose petals salt to taste and about a litre of water. Bring to the boil then keep warm for the preparation of the risotto.

Make the base for the risotto by gently sweating the onion, add the rice and let it toast for a couple of minutes. Add the wine and raise the heat until it has evaporated completely.

Add the rose petals keeping a few for decoration. Lower the temperature and continue cooking the risotto adding the stock a little at a time, check whether salt is needed. Once the rice is cooked serve with the decoration of some rose petals and drizzle on some RosaOliva oil.

Recipe by Massimo Cairati www.maxticucina.org