Risotto mimosa

Risotto mimosa is a dish that celebrates Women’s Day, evoking the yellow color of mimosa flowers. Here is the recipe:

Ingredients

• 320 g Carnaroli or Arborio rice
• 1 shallot, finely chopped
• 1 liter vegetable broth
• 1/2 glass dry white wine
• 100 g butter
• 200 g grated Parmesan cheese
• Saffron powder or threads, to taste
• Salt and pepper, to taste
• Tufts of hard-boiled quail eggs for garnish
• Chopped parsley, for garnish

Preparation

1. In a wide pan, melt half the butter and gently sauté the chopped shallot until it becomes translucent.
2. Add the rice and toast it briefly until the grains start to become pearly.
3. Deglaze with the white wine, allowing the alcohol to evaporate over medium heat.
4. Start adding the hot broth, one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding the next ladle.
5. Dissolve the saffron in a bit of hot broth and add it to the rice, stirring well to distribute the color evenly.
6. Cook the risotto until the desired consistency, which should be creamy and al dente, for about 16-18 minutes.
7. Remove the risotto from the heat, add the remaining butter in small pieces and the Parmesan, stirring vigorously to emulsify the risotto.
8. Adjust salt and pepper to your taste.
9. Let the risotto rest for a minute, then serve garnished with the chopped hard-boiled quail egg tufts and a bit of parsley for freshness.

Trivia

Risotto mimosa takes its name from the tradition of gifting mimosa flowers to women on March 8th, as the color and shape recall the small yellow pom-poms of these flowers. This dish is a tribute to femininity and spring, a celebration to be savored.

For an even more special touch, you could add green asparagus cut into rounds and sautéed in a pan, which besides enriching the flavor will give the dish an additional touch of color.