The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

I love to live in the Southern part of Europe and have almost all year around access to fresh herbs. Right now Lavender and Rosemary are in flower. So it was obvious to make a Risotto with rosemary blossoms for the challenge.

Eleanor and Jess asked us not only to make Risotto but also our own stock. No problem as I prepare it often with leftover chicken bones and fresh vegetable. My chicken stock recipe can be found here.

Risotto with Rosemary Blossoms
serves 2 (Starter)

1 tb olive oil
1 small onion, diced
140 g Risotto rice
50 ml white wine
about 200 ml homemade chicken stock
Parmesan & 1 tb Crème fraîche
about 3 tb rosemary blossoms, rinsed and drained

1. Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion).
2. Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
3. Add the wine and let it bubble away until evaporated.
4. Add enough hot stock to cover the rice by a finger's width (about an inch or two). Don't actually stick your finger in, it will be hot. Just eye it off.
5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
6. Repeat Step 5 making until Risotto is ready.
7. Stir through the Parmesan and Crème fraîche, stick the lid on and let it sit for a few minutes. Sprinkle Risotto with rosemary blossoms.

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