ingredients for 4 servings

1¼ cup Carnaroli rice
nr.1/2 small onion
1½ cup Brachetto d’Acqui docg
4 cups vegetable broth
nr. 1 rose
4¼ tbsp butter
3 tbsp Parmesan cheese
Saute pan


Mince the onion and fry it to a golden colour in 1¼ tbsp of butter. Add the rice and toast the grain’s surface thoroughly.
Add the wine and allow it to evaporate, then continue cooking by adding the broth gradually. When the rice is almost cooked, add half the rose petals after slicing them finely. Take the pan off the flame and cream with the remaining butter and grated Parmesan. Decorate with the remaining rose petals.