Risotto with Zucchini and Pecorino

Name: Risotto with Zucchini and Pecorino
Ingredients: 16 courgette flowers, if available; 5 g parsley, finely chopped; 60 ml double cream; 60 g butter; 60 g Pecorino Romano, grated; 60 ml olive oil; 4 shallots, peeled and finely chopped; 5 g thyme, leaves removed and chopped; 400 g carnaroli rice; 1 ltr hot Vegetable Stock; 6 medium courgettes, cut into 1-cm dice

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

A great summer risotto. If you grow your own courgettes and don’t know what to do with all the flowers that appear with no courgettes on them, here’s the answer.

Ingredients

60 ml olive oil
4 shallots, peeled and finely chopped
5 g

Starter
Vegetarian
Gluten-free
Summer

Method

Heat the olive oil in a thick-bottomed pan and cook the shallots and thyme in it for a few minutes until they are soft, but not coloured.

Add the rice and stir it well with a wooden spoon.

Gradually add the hot stock, a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next.

Meanwhile, cook the dic