Risotto with Zucchini Flowers and Mozzarella

A definitely delicate but tasty dish is risotto with zucchini flowers. In this recipe for risotto with zucchini flowers, we have added mozzarella to make the dish even creamier and more appetizing. If you are lactose intolerant, simply omit the mozzarella and the recipe will present itself as “risotto with zucchini flowers”.

Risotto with zucchini blossoms

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A definitely delicate but tasty dish is zucchini flower risotto. In this zucchini flower risotto recipe, we added mozzarella to make the dish even creamier and more appetizing.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 persone

Course: First courses

Cuisine: Lombard cuisine

Ingredients Method

Ingredients

  

• 350 gr Rice for risotto
• 20 nr Zucchini Blossoms
• 200 gr Mozzarella
• 1 nr Onion
• 125 cl Broth
• 40 gr Butter
• qb Grated Parmesan Cheese
• qb Salt

Method

 

1. Slice the onion, remove pistils from the flowers and chop them; cut the mozzarella into cubes.
2. Sauté the onion in a saucepan with 30 g of butter.
3. Add the zucchini blossoms and rice, toast lightly, and cook, gradually adding boiling broth and stirring.
4. Add the mozzarella after about 12 minutes of cooking.
5. When the risotto is ready, turn off the heat, add the Parmesan and remaining butter, salt to taste, and let rest for 2 minutes before serving.