• 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

1. Gently Wash the blossoms, removing the stems and pistils, pat the blossoms dry and slice thinly.
2. Heat the olive oil in a saucepan over medium heat and sweat the shallot until it has becomes translucent, but not brown.
3. Add the rice and cook, stirring, until the grains have become translucent; about 4 minutes.
4. Add 1/2 cup of the Prosecco and stir until absorbed.
5. Begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed.
6. When the rice is almost done stir in the zucchini blossoms.
7. 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.

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