Ingredients for 4:
280 gr Carnaroli rice
2 litres lightly salted boiling water
60 gr Reggiano Parmesan, aged for 36 mths
Viola Extra Virgin Olive Oil, Tradizione
15 laurel leaves, well dried

For the laurel powder:
In a food processor at maximum speed, blitz the leaves until they are reduced to a powder.

Preparation and Presentation:
Toss the rice in a hot saucepan until lightly browned. Cover with the boiling water then slowly allow the rice to absorb the water, adding a little at a
time as necessary and stirring to avoid it sticking to the bottom of the pan.
Cook over a medium flame ensuring that the rice maintains a slow boil.
When half-cooked, add a little salt, keep stirring and keep the light boil. When the rice is ready, (al dente), remove from the flame and season with the extra virgin oil and parmesan. Leave for a minute and then, using a fine strainer, dust the rice with the powdered laurel. Finish the dish with a drizzle of Viola Extra Virgin Olive Oil, Tradizione and garnish with lavender flowers.

Source: https://viola.it/en/recipes/