In spring Italian markets are filled with bright yellow-orange edible zucchini flowers. Risotto is one of our favorite ways of eating zucchini flowers. They add a sweet taste to the risotto. You need to try it!
3 tablespoons of extra virgin olive oil
1 small onion
300 gr Roman zucchini with flowers
300g rice (carnaroli or arborio) @risoacquerello
170ml white wine
1 liter vegetable broth
50 g Parmesan or Grana Padano cheese (grated)
150 gr ricotta cheese
Vegetable oil to fry the flowers
1 vegetable stock cube
Remove the flowers from the zucchini, clean them and set aside. Fry the flowers in hot vegetable oil until they look crunchy. Set aside in a dish with two paper towels on the bottom to let them dry. Season with salt and pepper.
Crumble 1 vegetable stock cube into 1 liter of boiling water.
Heat 3 tablespoons extra virgin olive oil in a saucepan over a medium flame.
Add one finely chopped onion, then fry for about 3 minutes until soft.
Stir in the fresh chopped zucchini, season with salt and continue to cook for 15 minutes until they are soft.
Tip 300g risotto rice into the pan and cook for 1 minute. Pour over 170 ml glass of white wine and let the alcohol evaporate.
Keep the pan over a medium heat and pour in a ladle of vegetable broth. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amounts of broth again and continue to simmer and stir. Repeat this step until the rice is cooked.
Take the pan off the heat, add 30 g butter, 50 g Parmesan or Grana Padano cheese.
Serve the rice in a plate and add the fried flowers, the ricotta cheese (using 2 teaspoons) and the nuts on top. Sprinkle with some pepper and serve.
Enjoy this vegetarian and gluten-free dish.