Starry Night Risotto
Inspired by Vincent van Gogh's 'Starry Night', this risotto dazzles with swirling colors of midnight blue from butterfly pea flowers and golden saffron threads. Its creamy texture and visual appeal are as enchanting as the iconic masterpiece itself.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
Arborio rice, 1 1/2 cups
Butter, 3 tablespoons
Butterfly pea flowers, dried, 2 tablespoons
Saffron threads, 1/2 teaspoon
Onion, finely chopped, 1 small
Garlic cloves, minced, 2
White wine, 1/2 cup
Vegetable broth, 4 cups
Parmesan cheese, grated, 1 cup
Salt, to taste
Black pepper, to taste
Lemon zest, 1 teaspoon
Olive oil, 1 tablespoon
Instructions
1. In a small pot, heat the vegetable broth and keep it warm.
2. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sautéing until translucent.
3. Stir in the Arborio rice, toasting it for 2-3 minutes.
4. Pour in the white wine and allow it to evaporate, stirring continuously.
5. Gradually add the warm broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir frequently.
6. Meanwhile, steep butterfly pea flowers in 1/4 cup of hot water for 5 minutes. Strain and set the blue liquid aside.
7. When the rice is halfway cooked, add saffron threads and the blue butterfly pea flower liquid to the risotto.
8. Continue adding broth and stirring until the rice is creamy and al dente.
9. Stir in the remaining butter, Parmesan cheese, salt, and pepper to taste.
10. Finish with lemon zest and a drizzle of olive oil.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of vegetable broth to restore creaminess.
Scan for cooking tips & leave a review!
itsonly.recipes/view/starry-night-risotto
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
