Unique Wild Cranberry-Lavender Risotto Recipe

Exploring the Depths of Flavor: Wild Cranberry-Lavender Risotto

There’s something magical about the floral notes of lavender paired with the tartness of wild cranberries. This unique dish is perfect for those looking to delve into the world of unconventional flavor combinations. Today, I’m excited to share my recipe for Wild Cranberry-Lavender Risotto that will surprise and delight your taste buds.

Ingredients:

• Arborio rice (200g)
• Chicken broth (750ml)
• Butter (50g)
• Onion (1, finely chopped)
• Wild cranberries (100g)
• Dried lavender (1 tbsp)
• Parmesan cheese (50g, grated)

Kitchen Tools:

• saucepan/li>
• wooden spoon
• grater

Preparation:

In a saucepan, heat the chicken broth over low heat until it simmers. In another saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until it softens. Add the Arborio rice and stir to coat with the butter. Cook for a minute until the rice becomes translucent.

Begin adding the hot broth, one ladle at a time, stirring constantly until absorbed. Continue this process until the rice is creamy and al dente. This should take about 18-20 minutes.

Add the wild cranberries, dried lavender, and grated Parmesan cheese. Season with salt and pepper to taste. Stir gently to combine all the ingredients well. Remove from heat and let it sit for a minute to allow the flavors to meld together.

Tips:

For an extra burst of flavor, lightly toast the dried lavender in a dry skillet over low heat before adding it to the risotto. This will release the oils and intensify the floral aroma.

Serving:

This Wild Cranberry-Lavender Risotto weighs approximately 700g after cooking and serves 4. Each serving is around 175g. Estimated calorie count per serving is 350 calories.

I encourage you to give this unique recipe a try and don’t be afraid to experiment with different ingredients to make it your own. Enjoy the journey of creating new flavor experiences in your kitchen!