Risotto alla Pissenlit (Dandelion Risotto) is a traditional Swiss recipe for a classic dish of rice and dandelion leaves cooked in white wine and vegetable stock until creamy. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Dandelion Risotto (Risotto alla Pissenlit).
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Ingredients:
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 plum tomatoes, chopped
10 large dandelion leaves, cut into 1.5cm pieces
150g risotto rice
200ml white wine vegetable stock, hot
Parmesan cheese shavings, to garnish
6 tbsp olive oil
Method:
Add a little oil to a frying pan and use to fry the garlic and red onion for about 5 minutes, or until soft. Add the rice and cook for 2 minutes, stirring frequently to coat in the oil. Pour in the white wine and stir through the tomato pieces then, bring to a simmer and continue cooking until almost all the liquid has evaporated. Add the dandelion then add a ladleful of the stock.
Cook, stirring occasionally, until the liquid has evaporated. Add more stock and allow to evaporate in this manner until the rice is soft and the risotto is creamy. Turn the risotto into a serving bowl, garnish with Parmesan shavings and bring to the table.
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