Monday, May 28, 2012

meyer lemon rose petal risotto
Meyer Lemon & Pink Rose Petal Risotto

Edible flowers are so darn pretty, it is easy to use them to garnish the plate and call it good. No complaints. But for this challenge I wanted to incorporate the flowers into my dishes so as to marry the flavors and colors, to create a synergy where all the elements of the dish are enhanced.

Lemon trees and rose bushes thrive side-by-side in the garden. The colors yellow and pink make a delightful pair. And the aromas of citrus plus floral make for a heady perfume. And so Meyer Lemon & Pink Rose Petal Risotto was born. A hint of rose water plus a chiffonade of “passionate kisses” rose petals transform this creamy citrus risotto into a blissful dish.

Risotto Recipe

meyer lemon zest
2 T. olive oil
1/2 c. finely diced shallot
1/2 c. pinot grigio
1 1/2 c. arborio rice
4 c. chicken broth + 1 1/2 c. water
1/3 c. parmesan + more for garnish
1/2 c. mascarpone cheese
1 meyer lemon (zest and juice)
3/4 t. rose water
edible rose petals, chiffonade
salt to taste

how to make creamy risotto
Bring chicken broth plus water to a simmer. (I use diluted broth to give flavor, but not overpower the delicate citrus and rose aromas). Heat oil in a heavy-bottomed sauce pan over medium-high heat. Add shallot and cook until a light golden color. Add rice and stir to coat all the grains. Add wine and cook until almost completely evaporated. Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the rice absorbs the liquid.

When the rice is creamy and al dente, remove from heat. Fold in the cheeses. Then fold in the lemon zest and juice, reserving some zest for garnish. Finish by adding the rose water. The rose water element should be very subtle.

chiffonade rose petals
Garnish the risotto with grated parmesan, meyer lemon zest, and rose petals.

Passionate Kisses Floribunda Rose

passionate kisses floribunda rose

All roses are not equally suitable for garnish. Look for roses with a strong fragrance. And as always, make sure the roses are edible, not treated with chemicals, and eat only in moderation.

Ciao Fiore! Garden Table

garden table, ciao fiore!

This Thursday come experience Ciao Fiore! An enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden. Chefs Norma from Platanos, Mangoes & Me!, Debi from Table Talk, and Lori Lynn from Taste With The Eyes meet in the virtual Italian cucina to create a captivating five-star three-course meal enhanced with edible flowers and herbs dal giardino.

 meyer lemon zest, rose petal chiffonade, parmesan risotto
Meyer Lemon & Pink Rose Petal Risotto is the first of two courses I have prepared for the menu at Ciao Fiore! Please stop by Taste With The Eyes tomorrow for Pan-Seared Branzino, Cucumber Salmoriglio with Borage Blossoms. Beautiful borage flowers have a mild cucumber-y taste, which is mirrored by the salmoriglio sauce. Their striking blue color adds stark contrast to the other colors in this vibrant dish. A must see.

Update: The Pan-Seared Branzino is now posted here.

Ciao Fiore!

Ciao Fiore! is a Virtual Restaurant
participating in
The 5 Star Makeover Cooking Group “Restaurant Wars” Competition

Update: Now view the entire restaurant, the fabulous dishes,
plus the lovely seaside terrace and gardens here!

33 comments • Filed in: Restaurants

33 Responses to “Meyer Lemon & Pink Rose Petal Risotto”

  1. […] Taste with the Eyes: Meyer Lemon and Pink Rose Petal Risotto […]

  2. Lori:
    What a beautiful dish w/ an interesting combination of flavors…The photography is stunning! Kudos!!!!!!!!

  3. […] As the blog name suggests, the recipes featured on the web site are simply eye candy for anyone into exquisitely prepared food and gorgeous photos.  When I look at the food pictures in Lori Lynn’s posts, they are not ordinary food that I can imagine myself cooking.  In fact, it almost feels like I am at an art gallery that’s exhibiting food photography.  Her creations are so beautiful that you easily taste with your eyes first (unfortunately it’s blog so you can’t actually taste it too.  How sad!).  It’s a cliche but I have to say it here.  If you haven’t visited her blog before, you must stop by.  Among her posts, some of my favorites are summer’s chilled soup star and meyer lemon and pink rose risotto. […]

  4. Hi, Nami introduced me to your blog! I think I will be frequenting your pretty site! This risotto is soooo girly – just like me :) I just also followed you on Pinterest!

  5. They just had an episode on Master Chef, having to make some sort of risotto dish. How come no one thought of THIS?! How come I didn’t think of this?! The julienne of rose petals is a perfect idea 😀

  6. This is truely a beautiful dish!

  7. Such refinement…I’m in awe !
    BRAVA !!!!!

  8. […] day-old meyer lemon risotto into golfball-sized balls. Coat with panko bread crumbs. Roll the ball between the palms again, […]

  9. What a beautiful risotto, and such a pretty post!

  10. Marie says:

    There is no end to your talent!

  11. Very gorgeous pictures, and I also love the colors yellow and pink together. Wonderful idea with the mascarpone cheese. Looks like you all gelled so well together. Such a romantic and enchanting idea.

  12. So lucky to have been able to work with you on this project, L.L. ! My only regret is that we didn’t get to share this meal together in person as a team. We will have to work on that some day. Gorgeous risotto!

  13. Trix says:

    The look of all of this is just stunning. You guys dis such an amazing job. Off to check out the branzino!

  14. Such a beautiful risotto! It looks amazing!

  15. Such a delicate and pretty risotto! Really lovely! Can’t wait to see your other dishes!

  16. […] Facebook Enter your email to receive Taste With The Eyes in your inbox. « Meyer Lemon & Pink Rose Petal Risotto […]

  17. Amy says:

    I just heard about your blog from Susan McKenna and some of the other folks I know from the Palos Verdes Peninsula Land Conservancy. What a find! The recipes look great and the photography is stunning. I’m your newest fan.

  18. Deb says:

    This is the most beautiful risotto! Your gorgeous photos scream spring! A most enjoyable post.

  19. I so adore your restaurant theme, flowers is brilliant. And so is your dish, not only is it elegant. I adore risotto and this would be absolutely unique to try.

  20. Faith says:

    This is absolutely breathtaking. The dish itself sounds fabulous (love the idea of using the flavor of rose in a savory dish!), and just as wonderful is the scene you’ve set for us in your gorgeous photos. Amazing job!

  21. This is just beautiful! What an elegant dish. Anyone given this would feel really special.

  22. Oh my Wow! Does this sound amazing! It is so beautiful as well, you are a true artist :)! I love meyer lemon, especially when used in savory applications!

  23. Laz says:

    It’s all in details with your food. The details in course creation, execution and presentation.

    You are a true testament to the craft of cooking.

  24. Simona says:

    I see that we are on the same risotto wavelength: very nice, Lori Lynn.

  25. As I said to you this is such a delicate dish…the flavors, colors…screams romance ….

  26. Joan Nova says:

    I’m really enjoying your team’s theme and secret ingredient, having already visited Norma and Debi’s blog. Your risotto fits perfectly between the antipasti and dessert and I can’t wait to see the branzino and borage dish tomorrow.

  27. Victoria says:

    This is beautifully done, and so colorful! Using edible flowers was such a great idea by your team. Sings of spring 😀

  28. Shannon says:

    love meyer lemons, and am totally intrigued by the meyer lemon-rosewater pairing as it sounds absolutly stellar! Can’t wait to see the next dish 😉

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