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Daniela's Zucchini Flower Risotto

· Recipes,italian food,farm to table

For four people, you will need....

  • 320g rice
  • 2 medium sized zucchini
  • 6 zucchini flowers
  • 1 shallot
  • 1l vegetable broth
  • 20g olive oil
  • 30g butter
  • 200g white wine
  • grated paremsan
  • salt & pepper
  • 1 clove garlic

Clean the zucchini and cut into thin slices.

Peel the shallot and slice it finely. Fry it in a pan with the olive oil and clove of garlic. Once it's browned, remove the garlic clove from the pan. Take out a small amount of the cooked shallot, and set it aside to use later with the rice.

Add a ladleful of both to the pan with the shallot, then add the zucchini slices and cook for 5-10 minutes. Then slice and add the zucchini flowers to the pan. Once they're cooked, add salt and pepper.

Toast the rice with the shallot you set aside, and olive oil. Let it brown for a few minutes, then add the white wine. Once the wine has been absorbed, add vegetable broth to cook the rice, a little at a time.

After 15 minutes, add the cooked zucchini & flowers for 3 minutes.

Turn off the heat, and add salt, pepper, butter and parmesan to taste.


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