Meyer Lemon & Pink Rose Petal Risotto

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!

35 thoughts on “Meyer Lemon & Pink Rose Petal Risotto”

  1. 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 😉

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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 😀

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