RISOTTO AI FIORI DI ZUCCA (ZUCCHINI BLOSSOM RISOTTO)

 

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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

Directions

  • 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.

Notes

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

Categories: Appetizer  Dinner Party  Italian  Rice  Side Dish  Stove 

Website Credit: http://culinaryalchemist.blogspot.com/2009/05/spring-has-finally-sprung-risotto-alla.html

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