Very few words are needed to describe this risotto - it was stunning, full of mysterious flavors, great tooth feel from the al dente rice, not too creamy but creamy enough, it was a hit!
The rice was toasted a little this time to give it more of a nutty flavor and to help keep its structure throughout all the stirring, risotto is nothing without the stirring, the stirring releases all the starches that create the creaminess. I tossed in the blossoms and some percorino romano for the last few minutes to melt the cheese and bring the flowers up to temperature.
Subtle, potent and delicious is the only way I can describe it, subtle because of the sweet underlying flavors of the flowers but potent due to their releasing their perfumes into the dish and well delicious because it is. Put some flowers in your food and take stopping to smell the roses to a whole new level.