Zucchini Flower and Stracchino Risotto - the perfect spring time recipe.
Course
Main
Cuisine
Italian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
AuthorManuela Zangara
Ingredients
320gms– 11.3 oz. riceArborio, Carnaroli or Vialone nano
2tbspextra virgin olive oil
½onionfinely chopped
50ml– 1.7 oz. white wine
200gms– 7 oz. stracchino cheese
15zucchini flowers with the attached zucchini
1lt – 33.8 oz. salty water or vegetable stock
4tbspParmigiano Reggianofinely grated
30gms– 2 tbsp butter
Salt to taste
Instructions
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.
Cut the zucchini in 2.5 cm – 1 inch pieces. Halve the flowers and keep them aside.
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.
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.
minutes before the rice is cooked, add the halved zucchini flowers. Mix well.
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.
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.