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Zucchini Flower and Stracchino Risotto

Zucchini Flower and Stracchino Risotto

Zucchini Flower and Stracchino Risotto - the perfect spring time recipe.

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
  • 2 tbsp extra virgin olive oil
  • ½ onion finely chopped
  • 50 ml – 1.7 oz. white wine
  • 200 gms – 7 oz. stracchino cheese
  • 15 zucchini flowers with the attached zucchini
  • 1 lt – 33.8 oz. salty water or vegetable stock
  • 4 tbsp Parmigiano Reggiano finely grated
  • 30 gms – 2 tbsp butter
  • Salt to taste

Instructions

  1. Start by putting the stock in a pot and heat it on the fire.  The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.
  2. Cut the zucchini in 2.5 cm – 1 inch pieces.  Halve the flowers and keep them aside.
  3. Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.  Add the chopped zucchini and mix well.
  4. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.  Now pour in the white wine and let the alcohol burn off by cooking on a high flame.  Then add enough hot stock to cover the rice and turn the fire to medium-low.  Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked.  It is going to take approximately 18 to 20 minutes depending on the rice you are using.
  5. minutes before the rice is cooked, add the halved zucchini flowers.  Mix well.
  6. When the rice is ready, put the fire off and add the butter, grated Parmigiano Reggiano and the stracchino to it. Mix very well, until the rice becomes creamy.
  7. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky.  You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.
  8. Serve immediately.