Zucchini Flower Risotto Recipe

Zucchini Flower Risotto Recipe

Ingredients:

4 ozs of rice (Arborio)
A Tbsp of onion (white); chopped finely
A Tbsp of carrot; chopped finely
A Tbsp of celery; chopped finely
3 Tbsp of zucchini; chopped finely
1/2 tsp of garlic; minced
3 Tbsps of parsley (Italian); chopped finely
3 Tbsps of basil; chopped finely
3 Tbsps of thyme; chopped finely
3 Tbsps of rosemary; chopped finely
3 Tbsps of chives; chopped finely
1 c of dry wine (white)
6 ozs flowers of zucchini; chopped coarsely
Vegetable water or stock (hot)
EVOO
Cheese (Rocca-reggiano); grated

Instructions:

Saute onions, garlic, carrots and celery into a Tbsp of olive oil ’til soft but don’t brown. Then add in rice, continue cooking about 1 min.

Add in wine, cook ’til wine almost evaporates. Add in vegetable water or stock 4 ozs at one time, everytime letting liquid evaporate.

Next, cook about 20 mins, constantly stirring before adding zucchini along w/ flowers. Then, finish the cooking ’til rice becomes cooked well enough and moistness becomes alike w/ oatmeal.

Reduce heat while frequently stirring then add herbs, two ozs olive oil along w/ 2 ozs of cheese. Next, season w/ salt then serve onto plate.

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