Risotto with zucchini blossoms
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.
Servings: 4 persone
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
Instructions
- Slice the onion, remove pistils from the flowers and chop them; cut the mozzarella into cubes.
- Sauté the onion in a saucepan with 30 g of butter.
- Add the zucchini blossoms and rice, toast lightly, and cook, gradually adding boiling broth and stirring.
- Add the mozzarella after about 12 minutes of cooking.
- 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.
