Risotto con i fiori di zucchini

Risotto with Zucchini Flowers

A delicate but very tasty risotto that will really impress your guests.

Ingredients:

2 1/2 cups Italian rice*
20 zucchini flowers
2/3 cup finely chopped white onion
2/3 cup finely chopped carrot
2/3 cup finely chopped celery
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
about 6-7 cups of warm vegetable broth
1 cup grated fresh Provolone cheese
freshly ground white pepper to taste

 


Instructions:

1. In a large non stick pan sauté the onions, celery and carrots in 1 Tbsp. butter and 2 Tbsp. extra virgin olive oil until they're translucent being careful not to brown them. If they get to dry add few spoons od water.
2. In the meantime open the zucchini flowers and remove the pistil. Wash the flowers under running water and carefully dry them on a towel then cut them in pieces.
3. When soffritto is ready add the zucchini flowers and when they start to get soft add the rice. Combine it well with the vegetables and toast it for about 2-3 minutes at high heat.
4. Add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. Continue adding broth in the same quantity mixing frequently until the rice is nearly cooked. This will take practice since every rice cooks differently.
6. When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 1 Tbsp. butter and the Provolone cheese. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
7. Serve the rice and sprinkled it with a dash of white pepper.


Notes:

This is one of many ways to make Risotto. It should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.


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