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Risotto ai Fiori di Zucca (Zucchini Blossom Risotto)

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Serves | Prep Time | Cook Time


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


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

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