“The best risotto I’ve ever had” according to my 6-year-old. No further introduction necessary.
Risotto: Fry white onion and riso venere in olive oil. Add salt, garlic and some elderflower and apple cider vinegar and allow to absorb. Little by little, add hot water always letting the rice absorb all the water before adding more. Once the rice is tender, add cold butter and grated Parmesan cheese.
Carrot: Thinly slice Syrian purple carrot with a mandoline. Marinate in a dressing made of olive oil, lemon juice, elderflower and apple cider vinegar and fleur de sel.
Mushroom: Steam a cluster of golden oyster mushrooms for a couple of minutes. Season with lemon juice and fleur de sel.
Assembly: Place a mushroom cluster on a dollop risotto and decorate with carrots.