How Are Detritivores Different From Decomposers?

Today I leave you a recipe a bit 'special, a risotto scented with acacia flowers, delicate and primaverile.Purtroppo acacia flowers are no longer at this time, are very abundant in maggio.Vi Board to take them in bunches when they're fresh and freshly bloomed, wash gently, allow to dry and freeze subito.Io I did so and remained perfect, fluffy, white as freshly picked!
They have a delicate flavor and sweet, they go very well in jams or covered with batter and fried. For this I used
risotto with fresh tomato, basil and acacia flowers in abbondanza.Voi regulator according to your taking into account the tastes of sweet flowers will feel more or less depending on how you use it.
Once cooked risotto flowers are not nearly as visible, I suggest you take someone aside to decorate the plate.

Ingredients for 4 people: 400 gr

carnaroli rice

1 onion 200 ml white wine broth

6 or 7 ripe tomatoes sauce
acacia flowers (8 / 10 clusters)
basil
extra virgin olive

Chop the onion and fry with extra virgin olive oil. Add the rice and let it roast along with the onion for a few minutes.
Add the white wine and let it evaporate, stirring constantly with a wooden spoon.
Blanch the tomatoes, remove skin and chop grossolanamente.Aggiungeteli rice with a ladle of hot broth.
Continue cooking for about ten minutes and at this point, add the washed and dried flowers of acacia.
cook the risotto, adding hot stock when serve.Alla end add some chopped fresh basil and salt.
If you want you can mix the rice with butter and will be even more creamy and delicate.
You can also add some grated parmesan cheese, I prefer to leave it natural, so that had a more delicate taste and feel the taste of most of the flowers.
Garnish with a few flowers and some leaves of basil and serve.

participate in the contest with this recipe of lucy: cooking with flowers.