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Zucchini flower risotto is a famous dish from the culinary tradition of Lombardy and Italy in general.
Servings: 4 persone
Ingredients
- 300 gr Rice Carnaroli
- 20 nr Zucchini blossoms
- 20 cl Dry white wine
- 40 gr Parmesan cheese grated
- 30 gr Onion chopped
- 50 gr Butter
- 1 cl Meat broth
- q.b. Salt
- q.b. Pepper
Instructions
- Remove the pistils from the zucchini blossoms, wash them and slice.
- In a saucepan with 20 grams of butter, gently sauté the onion for 4 minutes, then add the zucchini blossoms and cook for one minute until wilted.
- Then, gently increase the heat, add the rice, toast for one minute, deglaze with the wine, evaporate it, and cook by adding broth gradually.
- Remove the rice from heat, season with salt and pepper, stir in the remaining butter and Parmesan, and serve.
Notes
You can sauté the zucchini blossoms in a little oil for 3 minutes in a skillet and add them to the rice along with the butter and grated Parmesan.
Recommended wine: Terre di Franciacorta bianco
