Zucchini flowers Risotto is a light but very tasty dish that enhances the delicate taste of zucchini flowers, ideal during the spring and summer period. To give a touch of extra color add saffron to the risotto.
- 900ml of vegetable broth
- 320g of Carnaroli Rice
- 100g of zucchini (or pumpkin) flowers
- 1 onion
- 60g grated Parmigiano Reggiano cheese
- Extra Virgin Olive Oil
At first clean, the zucchini flower: cut the hardest part of the flower and extract the pistil, pass the zucchini flowers under the jet of water to remove the remaining pollen and dry them with absorbent paper. Finally cut them thin.
Chop the onion and let it dry on low heat, then add the rice and toast for a couple of minutes, add from time to time a scoop of hot broth. In mid-cooking add also the zucchini flowers.
When the risotto is cooked add the saffron and the cheese, mix well and serve hot!