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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
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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.

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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.

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

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

BUON APPETITO!

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