Zucchini Flower Risotto

Zucchini Flower Risotto is a delicious first course with a delicate flavor, typical of Italian cuisine.

Ingredients

• 320 g of risotto rice (Carnaroli, Arborio, etc.)
• 10-12 zucchini flowers
• 1 small onion
• 1 liter of hot vegetable broth
• 100 ml of dry white wine
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• 60 g of grated Parmesan cheese
• Salt to taste
• Black pepper to taste (optional)

Preparation

1. Gently clean the zucchini flowers by removing the pistils and cut them into strips, leaving some whole for garnishing the dish.
2. Finely chop the onion and sauté it in a saucepan with extra virgin olive oil until it becomes transparent.
3. Add the rice to the saucepan and toast it for a few minutes, stirring to prevent sticking.
4. Deglaze with the white wine and let the alcohol evaporate over high heat.
5. Lower the heat and begin to add the hot vegetable broth as the rice absorbs it, continuing to stir.
6. Halfway through the rice’s cooking time, add the zucchini flowers to the risotto and continue cooking, adding broth when necessary.
7. Once the rice is al dente, remove the saucepan from the heat, add the butter and Parmesan. Mix well to cream the risotto.
8. Season with salt and, if you wish, add a pinch of black pepper.
9. Let it rest for a couple of minutes before serving. Garnish the plates with the zucchini flowers set aside.

Curiosity

Zucchini Flower Risotto can be enriched with other ingredients for an additional flavor note, such as bacon or saffron. Moreover, this dish has a beautiful yellow-orange color thanks to the presence of the flowers that, in addition to aesthetic beauty, give a summery and delicate flavor to the dish.