Zucchini Blossom Risotto
Ingredients
- Ingredients
- 1 shallot
- 250 grams Arborio rice
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 750 milliliters Chicken broth
- 1 Zucchini
- 1 handful Zucchini flower
- vegetable oil (for frying)
- 1 handful Basil
- 80 grams Parmesan (freshly grated)
- 2 Tbsps butter
- salt
- peppers (freshly ground)
Preparation steps
For the risotto, peel the shallot and chop finely. Heat oil in a pan and saute the shallot with rice until translucent. Add in the white wine and mix. Gradually pour the broth and simmer for about 15-20 minutes, stirring occasionally, until the rice is cooked al dente and the risotto is creamy.
Rinse, trim and chop the zucchini into small pieces. Add the chopped zucchini to the rice during the last 5 minutes of cooking time.
Rinse and trim the zucchini blossom and fry for 1-2 minutes in hot oil. Drain on paper towels. Rinse the basil, shake dry, pluck off the leaves and chop finely (keep some leaves aside for garnish).
Finally, stir the Parmesan, butter and basil into the risotto and season with salt and pepper.
Transfer the risotto to plates and serve garnished with basil and zucchini flowers.
