Risotto con Fiori di Zucchini

Name: Risotto con Fiori di Zucchini (Risotto with Zucchini Flowers)
Yield: Serves 6
Cuisine: Italian
Ingredients: 175 g (6 oz) Parmesan, freshly grated; 75 ml (2.½ fl oz) extra dry white vermouth; 1 handful fresh basil leaves; sea salt and freshly ground black pepper; 150 g (5 oz) butter, at room temperature; 1 litre (1.¾ pints) Chicken Stock; 6 small young zucchini; 12 male zucchini flowers; 1 medium red onion, peeled and very finely chopped; 2 tablespoons olive oil; 300 g (10 oz) risotto rice

Risotto with Zucchini Flowers

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

This summer risotto with young zucchini and the male zuchini flowers is both delicate and beautiful.

Ingredients

12 male zucchini flowers
6 small young zucchini
1 litre (1.¾

Europe
Italy
Main course
Summer
Gluten-free
Mediterranean

Method

Prepare the flowers by removing the stamens and spiky sepals. Tear each flower vertically into 4 strands. Brush to get rid of any dust or insects, but do not wash. Slice the zucchini into very fine discs, as thin as the flower strands.

Heat the Chicken Stock and check for seasoning.

Melt 75 g (3 oz) of the butter and all the oil in a large heavy-bottom pan and gently fry the oni