…und in Deinen Magen – Ringelblumen-Risotto [Food for the Soul]

Did I mention, we can never get enough of Marigold? Probably a few times. Last night we ended up making Risotto with Marigold petals as well.

While the girls were outside gathering a handful of Marigold petals each, I sautéed a shalot in a pan with some butter. I added the rice to glaze it quickly, then let it boil, or rather simmer with vegetable stock until done. I like to add a lot of grated parmesan or pecorino cheese.

Enjoy!