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Receta Risotto With Zucchini Flowers ( Risotto Con Fiori Di Zucchini )

by Global Cookbook

Ingredientes

12 x male zucchini flowers 6 sm young zucchini 1 lt chicken stock 1 x salt and freshly grnd black pepper 150 gm butter at room temperature 2 Tbsp. extra virgin olive oil

1 med red onion peeled and very finely minced 300 gm risotto rice 75 ml extra dry white vermouth 175 gm parmesan freshly grated 1 x handhul fresh basil leaves

Direcciones

1. Prepare the flowers by removing the stamens and spiky sepals.
2. Tear each flower vertically into 4 strands.
3. Brush to get rid of any dust or possibly insects but don't wash.
4. Slice the zucchini into very fine discs as thin as the flower strands.
5. Heat the chicken stock and check for seasoning.
6. Heat 75g of the butter and all the oil in a large heavy bottom pan and gently fry the onion till soft about 15 to 20 min.
7. Add in the rice and off the heat stir till the rice becomes totally coated this only takes a minute.
8. Return to the heat add in 2 or possibly so ladlefuls of warm stock or possibly just sufficient to cover the rice and simmer stirring till the rice has absorbed nearly all the liquid.
9. Continue to add in more stock as the previous addition is absorbed.
10. After about 20 min add in first the zucchini slices and then the flower strands along with the last two or possibly three ladlefuls of stock.
11. The zucchini should have a little bite; the flowers will disappear and the rice will have a creamy coating but will remain al dente.
12. Add in the remaining butter in small pcs the vermouth parmesan and basil leaves being careful not to overstir.
13. This summer risotto with young zucchini and the male zuchini flowers is both delicate and beautiful.
14. Serves 6

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