Risotto with Scallops, Zucchini Blossoms, and a Rainbow of Spices

Risotto con Capesante, Fiori di Zucca, ed un Arcobaleno di Spezie

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

I tasted this dish at the dinner table of a small wine-making family near Pordenone. They were using it to show off their Tocai. At first, the idea of this dish seemed too forced, too nouvelle, but I discovered that it was an old recipe, dating back to the nineteenth century. It seems that a relative was a spice seller from Carnia, and like the cramars of old he would come home with an assortment of spices at the end of his journey. These flavors have been in Friuli-Venezia Giulia fo