Elderflower risotto

Ingredients for Elderflower risotto

Instructions for Elderflower risotto

To prepare the Elderflower risotto recipe, please follow these instructions:

Came the rice in a large flat, thick-bottomed pan, or preferably a Saute pan. Got milk, evaporated milk and lemon peel in a second saucepan and warm it up to the boiling point. Turn off. Pour a little of the hot milk, and al elderflower juice in the rice, and warm up the risgryden. Pipes gradually the milk in the rice, while touching all the time. One should not get more milk at a time than that it will be absorbed in a minute's time. When the rice is tender but before they are cooked out, stop, and turn off the pan. Rice Soup around but not must be a solid mass of whole grains of rice, svødt in a creamy layer of milk. Stir the last 7 dl milk in, put a lid on and let it soak for 10 min. Cool quickly by. It will be a firm but creamy risotto, if one will have its risotto more liquid touches one more cold milk in.

Eat cool or cold in deep dishes.

You can eat it drizzled with nystødt cardamom, with elder flower, with gooseberries or rhubarb compote, or with sliced strawberries marinated in elderflower juice and a dusting of elder flowers.