Only Recipes, by Alessandra Zecchini ©

   This is a super risotto, I am so proud of it!! I made the recipe many years ago for a magazine but I used shaved Parmigiano, but I think that cut into chunks is better. Start like for all good risottos, with plenty of butter and a chopped onion (I used a red one to keep the colour scheme!). When the onion sizzle add the rice (I used arborio) and stir well: for a good risotto the fat at the beginning is important so make sure that the rice absorbs well the butter. Make really hot to the touch.  Boil and peeled three small/medium beetroots (or a very large one) and cut into cubes. Add the cubes to the rice and stir until hot. Remember that the rice has to be hot before you add the stock! Add the stock (vegetable in my case) ladle by ladle, and stir often, adding more stock when needed. The risotto is ready! Wow, look at the colour! Cut the Parimigiano Reggiano into small chunks with a Parmigiano knife. Get your Balsamic ready: this

You know I love eating flowers from my garden (they have to be organic), impatiens have a mild rucola flavour and are perfect for salads. The red ones are the best, I think.  Pick the flowers and then place in cold water to rinse. Put them on a tea towel to dry, then mix with extra virgin olive oil and salt to make a dressing. Leave a few for decoration.   Assemble your tomato, mozzarella and basil for a nice Caprese salad then drizzle with the dressing.  Enjoy! Have a great week! Photos and Recipes by Alessandra Zecchini  ©