More Great Recipes: Appetizer | Dinner Party | Italian | Rice

Risotto ai Fiori di Zucca (Zucchini Blossom Risotto)


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 cup Arborio or Vialone Nano
2 1/2 – 3 cups simmering vegetable broth
8 zucchini blossoms; Thinly sliced
3 TB freshly grated Asiago d’Allevo
1 Shallot, minced
2 TB Olive oil
3/4 cup sparkling Prosecco (warm)
3 TB unsalted butter
Salt and Fresh Ground Green Pepper


Gently Wash the blossoms, removing the stems and pistils, pat the blossoms dry and slice thinly.


Heat the olive oil in a saucepan over medium heat and sweat the shallot until it has becomes translucent, but not brown.


Add the rice and cook, stirring, until the grains have become translucent; about 4 minutes.


Add 1/2 cup of the Prosecco and stir until absorbed.


Begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed.


When the rice is almost done stir in the zucchini blossoms.


When rice is al dente, remove from heat, stir in Asiago and 3 TB butter. Cover and let stand for about 5 minutes. Remove cover and stir in the remaining warm Prosecco. Serve.


Pairs Well With


Notes

Look for Zucchini blossoms in the spring at you local farmers market. This will work with crook-neck squash blossoms as well.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls