Risotto with Parmesan and Zucchini Flowers
The zucchini flowers are considered something special in Italy and there are several ways to cook and taste them.
This is a fantastic and tasty risotto made by my dearest friend Susanna, I’m sure you will love it.
Here what you need:
400 g Carnaroli or arborio rice
10/12 zucchini flowers, 1 ahllot, 1 glass of white wine, 2 cups of vegetable broth, 1 generous cup of grated Parmesan cheese, salt and pepper, 4 tablespoons of extra virgin olive oil, 1 knob of butter
Chop the onion.
In a large pot put the olive oil and the onion browned. Fry the onion adding a couple of tablespoons of water.
Add the rice and toast , stirring with a wooden spoon for a few minutes.
Add the white wine and let it evaporate over high heat , stirring constantly .
Lower the heat and add the vegetable broth a little at a time and finishing the cooking rice. It will take about 20 minutes.
Turn off the heat and add the grated Parmesan cheese and butter.
Stir the rice , stirring well.
Your risotto with parmesan cheese and zucchini flower is ready, good appetite