Rose risotto, the romantic dish to celebrate International Women's Day

Would you like to surprise your partner with something truly special for International Women’s Day?

We present the recipe for rose risotto — an elegant, delicate, and surprising idea that brings together flavor, beauty, and emotion. The creaminess of the rice blends with the floral aroma of edible rosebuds, creating a refined, sensual, and visually striking dish, perfect for setting an intimate and unforgettable atmosphere.

A true edible work of art that speaks of love, attention, and care for detail.

Risotto with rose buds: ingredients for 2 people

• 180 g Arborio rice
• 80 g butter
• 3 edible rose buds
• vegetable broth, to taste
• 1/2 glass of rosé wine
• 1 tablespoon rose water
• Parmigiano Reggiano PDO, to taste
• salt, to taste
• pepper (to taste)

Directions

Begin by gently cleaning the rosebud petals, removing the white base, which can be bitter. Set aside one whole rosebud for the final garnish.

In a non-stick saucepan, melt a knob of butter, then add half of the petals and let them wilt briefly so they release their aroma. Add the rice and toast it for about one minute, stirring carefully. Deglaze with the rosé wine and allow the alcohol to evaporate.

Season with salt and begin cooking by adding hot vegetable broth one ladle at a time, stirring gently. Continue for 15–18 minutes, until the rice is cooked to perfection and creamy. Just before turning off the heat, add the remaining petals to preserve their color and freshness.

Remove the risotto from the heat and finish by stirring in a spoonful of Parmigiano Reggiano, the remaining butter, and one tablespoon of rose water. Mix until smooth and velvety.

Plate elegantly, garnish with the petals from the third rosebud, and finish with a light sprinkle of black pepper.

Enjoy your meal — and may every bite be a promise of love!