Zucchini flower risotto is a delicate first course and is perfect for enhancing simple ingredients.
Here is the recipe for 4 people:
📝 Ingredients
- 350 g of Carnaroli rice
- 200 g of zucchini flowers
- 1 liter of hot vegetable broth
- 1 shallot
- ½ glass of white wine
- 30 g of butter
- extra virgin olive oil
- 1 mozzarella fiordilatte
👩🍳Procedimento
- Preparing the zucchini flowers: gently wash the zucchini flowers, remove the inner pistil and cut them into strips.
- Sauté: In a saucepan, sauté chopped shallots with a little oil.
- Toasting: add rice and toast it for a couple of minutes, then deglaze with white wine.
- Cooking: Pour in the hot broth a little at a time, stirring. After about 10 minutes, add the zucchini flowers
- Mantecatura: When finished cooking, turn off the heat, add the butter and mozzarella pieces, stir well, and let stand with the lid on for 1 minute.
- Serving: serve and, if you like, add a sprinkling of black pepper.
Do you like to be daring in the kitchen? You can finish the pesentation of the dish by decorating it with lavender flowers🪻 (very few, mind you, because even so they will transfer some aroma): they will give a nice visual contrast with the yellow and purple 🟨🟪
The lavender varieties to use are Lavandula angustifolia (true lavender) and Lavandula officinalis.
🍽️🍾 Food and Wine Pairing.
Quarti is our Cortese IGT. Its floral notes marry well with a vegetarian dish.
The delicate flavor of the zucchini flowers and the equally delicate flavor of our Cortese are in balance, and the mantecatura is counterbalanced by the light effervescence of the wine.
Well, when do we start? 😋
