Thursday, 3 December 2009
Rosemary Flower Risotto
This was a floral feast for early December! Melting risotto, beautiful soft Queen scallops, a handful of peas and a few snatches of spinach made this a memorable dish for Sunday lunch with family and friends.
BUT, here's the floral twist! Add to all that creamy softness, a scattering of aromatic (like the herb itself) pale blue blooms of rosemary and a sprinkling of tasty (like aniseed) bronze fennel flowers. Both of these are still in flower, in my edible flower border, even though winter is fast closing in. The result: a dish fit for any occasion where texture, fragrance, colour, vision and above all taste come together in a miraculous way.