Rosewater Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat to keep it warm.

2. 2

   Sauté Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until translucent.

3. 3

   Cook the Mushrooms

   Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.

4. 4

   Toast the Rice

   Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors and toast slightly.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.

6. 6

   Incorporate Rosewater

   After about 15-20 minutes, when the rice is creamy and al dente, stir in the rosewater and fermented garlic honey.

7. 7

   Finish with Cheese

   Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Garnish with fresh chopped parsley and serve warm.