Rape blossom and shrimp risotto

[Preparation: Boil the rape blossoms] Add a small amount of salt (not included in the recipe) to a pot and boil the rape blossoms until they turn golden brown. Once boiled, squeeze out the water and roughly chop the stems, and cut the leaves into 2cm pieces

[Sauté the onions] Put 15g of butter and chopped onions in a pot and heat. Sauté for about 5 minutes until the onions are translucent

[Add Italian rice] Once the onions are translucent, add the Italian rice and mix thoroughly, then add the white wine and allow the alcohol to evaporate

[Add bouillon soup] Once the alcohol has evaporated, add 200cc of bouillon soup and simmer for 5 minutes

After 5 minutes, when the rice has absorbed the water and expanded and the liquid has reduced, add another 100cc of soup, add the rapeseed flower stalks and simmer

When the liquid in [4] has reduced again, add the remaining soup in several batches and simmer

16 minutes after adding the rice, add the remaining rape blossoms and shrimp

[Finishing] After 18 minutes from adding the rice, turn off the heat, season with salt and pepper, add 30g of butter and Parmesan cheese, and mix well

Serve on a plate and sprinkle with Italian parsley to finish