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Risotto d’oro con basilica e parmagiano

Risotto with Gold Flake, Basil and parmesan

 

INGREDIENTS - Makes 4 servings
Edible Gold Leaf, Flake or Dust
900 ml Vegetable stock
75 g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
275 g risotto rice, such as Arborio or vialone nano
½ glass white wine
fresh basil, trimmed and chopped, plus extra for garnish
250 g parmesan cheese, ½ freshly grated and ½ cut into cubes
Sea salt and fresh ground pepper
In a sauce pan, add stock and heat until almost boiling. Reduce heat to a low simmer to keep it hot.
Heat two-thirds of the butter and oil in a sauté pan over a medium heat. Add shallots and cook for 1-2 minutes, until softened but not brown.
Add rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add chopped basil and mix well. Continue to add stock at intervals and cook as before, for another 8-10 minutes, until the liquid is absorbed and the rice is tender but still firm.
Mix in the parmesan, the remaining butter and salt and pepper. Remove from heat, cover and let rest for 2 minutes.
Spoon into warm bowls, sprinkle top with Edible Gold Flake or Dust, add some fresh basil leaves and serve.