Almond and Elderflower Risotto 

In spring many plants are in bloom, why not take the opportunity to make an "unusual" risotto with an extraordinary fragrance? Today I propose my recipe for a risotto with elderflower flowers.

Ingredients x4 people:

• Carnaroli rice 340g 
•  Freshly harvested elderflowers 5-6          
• Whole almonds 90g
• Vegetable broth 1L   
• White wine 40mL
•  White onion 1
• Cooking cream 40g
• Butter 50g
• Oil evo 15mL
• Salt and pepper qb

Procedure:

We toast, in a non-stick pan, 90g of almonds and tritiamole finely to the knife. Gently wash the elder flowers, swab them with paper and cut the stems to get only the flowers.

Let's put the onion in and chop it finely. In the meantime, in a saucepan with a handle, heat 15mL of evo oil over medium heat with about half the butter. When the butter is melted, add the onion and brown it by turning it with a wooden spoon, add the rice and let it toast for a couple of minutes taking care to turn it continuously. At this point we blend it with half a glass of white wine, making the alcohol part evaporate well. 

Add the elderflowers and the boiling broth, one ladle at a time, for the whole cooking time which will be about 17 minutes. Almost at the end of cooking add the almonds and 40g of cream.

Once cooked, turn off the heat, add salt and pepper, stir in the remaining butter and serve.

Tips:

• To make a good vegetable stock boil for at least an hour; 2 onions, 2 carrots, 2 celery stalks, 2 round tomatoes, 1 small potato, 3 bay leaves or parsley, salt and pepper in about 3 litres of water.

• We keep some inflorescence and some almonds to garnish the dish.