D’Annunzio risotto

A great lover of cuisine, Gabriele D'Annunzio won over Eleonora Duse with a rose risotto which today takes his name. Here is the recipe.

Gabriele D'Annunzio was a man who loved good food and there were many dishes he appreciated. However, there is one that has gone down in history in terms of importance and it is the rose risotto that bears his name. The importance of the dish is linked to the beginning of the love and artistic partnership with Eleonora Duse . In fact, it was this dish that won her over back in 1894.

D'Annunzio's risotto is characterized by a pale pink color and an intense aroma given both by the rose petals (which clearly must be edible) and by the presence of rose water , an aroma used in pastry making. The preparation is very simple and follows the steps of a traditional risotto but, given its beautiful color and presumed aphrodisiac power, it lends itself well to dinners for two such as Valentine's Day. For this reason, unlike usual, the doses reported are for 2 people.

In the traditional version, D'Annunzio's rose risotto also included the addition of two teaspoons of chestnut honey and 40 g of grated Emmental during the creaming phase. However, the most modern versions omit these two ingredients so as not to give the dish an excessively sweet connotation.

If you are looking for other recipes suitable for more romantic occasions we recommend you try strawberry risotto .

Conservation

D'Annunzio risotto must be prepared and enjoyed at the moment, like all risottos.

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