Dandelion Risotto

This is a recipe for early spring next year when fresh sweet dandelion flowers are in abundance – don’t be tempted to use older summer dandelion flowers as they can be very bitter.

Serves 8
Ingredients

200g dandelion petals
3 tbsp olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, crushed
170g Arborio rice
125ml dry white wine
1/2 tsp salt
500ml light vegetable stock - kept at a slow
simmer
100g vegetarian parmesan substitute
to taste: freshly ground black pepper

Method

1. To prepare the dandelion petals, wash the flowers under running water and shake dry. Cut off the stalk at the base of the flowers, removing and discarding all the green bits. Separate out the petals.
    
2. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add the onions and sauté until softened. Add garlic and rice and stir for 2 minutes. Add wine and salt and cook stirring until wine is nearly evaporated.
    
3. Add half of the vegetable stock and stir frequently until stock has been absorbed. Continue this process until all the stock has been absorbed and the rice is soft.
    
4. Add the vegetarian parmesan substitute, dandelion petals and seasoning.
    
5. Transfer to a bowl and allow to chill for half an hour.
    
6. To make the cakes, shape the chilled risotto into 8 small cakes, about 3cm in diameter. Heat 2 tablespoons oil over a high heat in a heavy skillet and when oil is hot, carefully place the cakes into skillet. Turn the heat down and brown the cakes on one side, turning over to brown the other side.
    
   Serve as a starter with salad and a tomato sauce.

© The Vegetarian Society’s Cordon Vert Cookery School, www.vegsoc.org