Chamomile Risotto
1/4 cup chamomile flowers, dried
1 1/2 cups white wine
1 cup vegetable or chicken broth
1 shallot minced
1 tsp olive oil
1 cup arborio rice
salt and pepper
1. In a saucepan, combine chamomile, wine and broth. Bring to a
simmer and let steep 20 minutes. Strain through a sieve into a bowl;
keep warm.
2. In another saucepan, saute the shallot in olive oil until
softened, about 2 minutes. Add rice and stir until rice is coated
with oil; saute for 5 minutes.
3. Add 1/2 cup of the liquid to the rice and stir constantly until
absorbed. Continue to add liquid in 1/2 -1/3 cup portions,
constantly stirring, until the mixture has a creamy consistency and
the rice is tender to the bite. Season with salt and pepper and
serve immediately
Note: You may not use all of the liquid, depending on the particular
rice and heat under the pan