Risotto Milanese with avocado and flower petals

By jladanca

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Risotto Milanese with avocado and flower petals

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Ingredients

Flower petals
Fresh thyme
For the rice:
600g of rice
100g of garlic
150g of butter
50g of grated cheese
14 or 15 dry saffron threads
250g of mushrooms
1,250 L of beef stock
500g of tomato sauce
100ml of single cream
For the avocados:
2 lemons
200g of avocados
Olive oil
Salt

Details

servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 18mins
Cost Average budget

Preparation

Step 1

Avocados:

1. Cut the avocado into 1x1cm cubes and put them in a bowl with lemon juice, salt and olive oil.
2. Cover the bowl with plastic film and let it marinade for 20 min.

Step 2

Rice
1. Peel and chop the garlic.
2. Melt the butter over low fire and add the garlic till it turns golden-brown.
3. Add the rice and the saffron threads and sauté at medium heat.
4. Pour the meat broth on the rice and cook at medium heat until the liquid evaporates. Add the broth gradually until the rice is ready, this takes around 12 minutes.
5. Add the sliced mushrooms and mix in with the rice. Season lightly.
6. Add the tomato sauce and stir.
7. Once the rice has absorbed the broth we can add the grated cheese.
8. Add the cream and stir fast to avoid the rice from going bad. Add a bit of salt and remove from heat.