¼cupParmesan cheesefreshly grated, plus additional for serving-optional
1tablespoonbutterroom temperature
salt and pepper to taste
zucchini flowersoptional, to garnish
extra cheeseoptional, to garnish
Instructions
Place the broth in a small pot and bring to a low simmer. Keep it warm throughout the whole time we are making the risotto.
Heat the olive oil in a large sauté pan over medium heat. Add the shallots to the pan and sauté for about 5 minutes or until translucent. Stir frequently.
Then, stir in the sliced zucchini and sauté for approximately 5-7 minutes or until slightly golden.
Add the minced garlic and saute for another minute or until fragrant. Stir frequently.
Add the rice and stir to combine, ensuring the rice is evenly coated.
Keep stirring this rice mixture for about 3-5 minutes. The edges of the rice should begin to turn translucent and just begin to turn a light golden brown.
Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
Stir in a ladle of hot broth (about ½ cup) into the rice mixture.
Stir until the broth is absorbed.
Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.
At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
When you achieve this texture, add one more ladle of broth. Add the zucchini flowers and saffron and stir until the broth is almost all absorbed.
Remove the dish from the heat. Wait 1-2 minutes for the risotto to cool slightly.
Finish the dish by stirring in a ¼-cup of freshly grated Parmesan cheese and 1 tablespoon of butter.
Taste and adjust the seasoning for salt and pepper.
Serve immediately in warm bowls and garnish with chopped zucchini flowers and additional Parmesan (if desired)
Video
Notes
To prep the zucchini flowers: Gently rinse the flowers under cold water to remove dirt. Then, separate the flowers from the stem by twisting them off or using a knife. Optionally, remove the pistil from the center. Pat dry with a paper towel and chop.