Risotto mimosa

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

Ingredients

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

Preparation

1. In a large pan, melt half of 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 turn pearly.
3. Deglaze with the white wine, letting the alcohol evaporate on medium heat.
4. Begin to add 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 little hot broth and add it to the rice, stirring well to evenly distribute the color.
6. Cook the risotto until the desired consistency is reached, which should be creamy and al dente, about 16-18 minutes.
7. Remove the risotto from the heat, add the remaining butter in flakes and the Parmesan, stirring vigorously to cream the risotto.
8. Season with salt and pepper to your taste.
9. Let the risotto rest for a minute, then serve garnishing with chopped hard-boiled quail egg yolks and a bit of parsley for freshness.

Trivia

Risotto mimosa is named after the tradition of giving mimosa flowers to women on March 8th, as the color and shape are reminiscent of the small yellow pompoms 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 will not only enrich the taste but will also add an additional touch of color to the dish.