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Risotto with Zucchini Blossoms




Source of Recipe


Mai


List of Ingredients




Risotto with Zucchini Blossoms


1/2 white onion, thinly sliced
1 celery stalk, diced
2 tablespoons extra-virgin olive oil
1 ½ cups Carnaroli rice (or other short-grained Italian rice)
1 cup dry white wine
3 small or 1 large zucchini, thinly sliced
4 cups vegetable broth
14 zucchini blossoms
1/2 cup freshly grated grana padano (cheese)
salt and freshly ground black pepper

Recipe




In a deep pot, sauté the onion and the celery in the olive oil until translucent, about 5 minutes over medium heat.

Add the rice and cook 5 minutes, or until golden, stirring constantly.

Add the wine and cook until it evaporates, about 2 minutes, still stirring.

Add the zucchini and 1 cup of the broth.

Stir until the broth is absorbed; cook in this manner, adding broth and stirring, until the broth is gone.

Add the zucchini blossoms, grana, salt, and pepper.

Stir and cook for 5 more minutes, or until the rice is done.

Serve hot.

Serves 4