Lemon risotto with rose petals

Cut onions and the ginger very small. Use a zest peeler to cut the peel off the whole lemon. Make sure that only the yellow of the peel is cut away. Chop one half of the zest tiny, the other half set aside for the decoration.

Pluck some petals from the rose, rinse with water and cut into thin strips.

Make a broth with 1.5 liters of water and vegetable stock cubes and bring to the boil.

Sauté the onion and ginger in a high pan with 2 tablespoons of neutral flavored oil (no olive oil), then add the rice and cook for about 2 minutes, stirring constantly. The rice should never stick to the bottom of the pan.

Deglaze with white wine and continue stirring until the wine is reduced also lower the heat. Then, using a ladle, pour a spoon full of hot bouillon and stir. Add the finely chopped lemon zest. When the liquid is almost absorbed by the rice again add a ladle full of bouillon. Repeat this until the rice is creamy – about 20 minutes.

Try the risotto and when it’s cooked but still has some bite take the pan off the heat. Add the ricotta and Parmesan cheese and stir until everything is creamy. Finally, stir in the rose water, but carefully, adding very little, because the water is very intense.