Risotto with primroses

RISOTTO with PRIMROSES 02246 INGREDIENTS 4 PEOPLE 320 g rice, 1 l and 1/2 vegetable broth, 1/2 glass of white wine, 1 glass of Marsala, 2 handfuls of petals of Primroses, Primroses, 50 10 g of Gruyere, diced 3 tablespoons olive oil 1 shallot, 1 sachet of Saffron, salt. Finely chop the shallots, sauté it with the oil in a saucepan on high edges. Add the rice and stir; Let stand for 2 minutes. Pour the wine and then the marsala; Let it evaporate. Bathed with plenty of boiling stock and cook over medium heat for 12 minutes, adding the broth gradually that baking requires. Meanwhile clean the flowers with a damp cloth. Three minutes before the end of cooking, add the saffron risotto and season with salt. When cooked add the petals, mix well, add the Gruyere, stir it before serving spread the risotto the Primroses.