This
is a recipe for early spring next year when fresh sweet dandelion flowers
are in
abundance – don’t be tempted to use older summer dandelion
flowers as they can be very bitter.
Serves 8
Ingredients
200g dandelion petals
3 tbsp olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, crushed
170g Arborio rice
125ml dry white wine
1/2 tsp salt
500ml light vegetable stock – kept at a slow
simmer
100g Vegetalia (vegetarian parmesan
substitute)
to taste: freshly ground black pepper
Method
To
prepare the dandelion petals, wash the flowers under running water
and shake dry. Cut off the stalk at the base of the flowers, removing
and discarding all the green bits. Separate out the petals.
Heat 1 tablespoon olive oil over medium heat in a large skillet. Add
the onions and sauté until softened. Add garlic and rice and
stir for 2 minutes. Add wine and salt and cook stirring until wine is
nearly evaporated.
Add half of the vegetable stock and stir frequently until stock has
been absorbed. Continue this process until all the stock has beenabsorbed
and the rice is soft.
Add the Vegetalia, dandelion petals and seasoning.
Transfer to a bowl and allow to chill for half an hour.
To make the cakes, shape the chilled risotto into 8 small cakes, about
3cm in diameter. Heat 2 tablespoons oil over a high heat in a heavy skillet
and when oil is hot, carefully place the cakes into skillet. Turn the
heat down and brown the cakes on one side, turning over to brown the other
side.
Serve as a starter with salad and a tomato sauce.
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