I wanted to play around with using fresh rose petals and thought a risotto might be a way of playing around with the flavours. It didn't come out quite as well as I had hoped, and the rose flavour was fainter than I had intended, but it was a tasty dinner and an interesting experiment, so I thought it worth sharing. Interestingly, the flavours came out more once I added some honey.
3 tbsp olive oil
1 onion, chopped
1 sweet potato, chopped
3 c fresh rose petals, mostly yellow
1 1/2 c Arborio rice
3/4 c whey
2 1/2 c rosé wine
1 c parmesan
1 tbsp honey
1) Heat 2 tbsp of oil in a saucepan and add the Arborio rice. Sauté until translucent then add the whey. Cook over medium-low heat, stirring frequently.
2) Meantime, heat the remaining oil in a frying pan and sauté onion until translucent. Add sweet potato and cook until tender.
3) Gradually add the rosé to the rice as the liquid is absorbed, and continue stirring.
4) When sweet potatoes are tender and just beginning to brown, add rose petals and cook, stirring, until they wilt. Set aside.
5) When the liquid has been absorbed into the rice and it is tender, add parmesan and stir in. Add honey and then vegetables. Serve hot.
This one had mixed results. It may be that the combined whey and rosé were too acidic. Or it may be that the parmesan was too strong a flavour for the poor rose petals. Either way, initially, it was a little disappointing. Once we added the honey, it tasted nice, but not spectacular and the rose flavour was not very strong. I'd like to try rose petals in a water-based infusion next as they don't seem to be very lipophilic. In neither the oil nor the milk have they given up particularly strong flavours when fresh. Still a tasty dinner though, and as far as failures go, very definitely edible, although not what I had been aiming for.