Courgette flower and saffron risotto

Ingredients

For 1 serving

• Carnaroli rice80 g
• Zucchini flowers8
• Zucchini100 g
• Shallot20 g
• Vegetable broth400 ml
• Saffron0.1 g
• Extra virgin olive oil8 g
• Stracciatella cheese40 g
• White wine40 ml
• Saltto taste

Contains: lactose, celery, sulphites,

In season: May – August

Method

1. Heat the vegetable stock in a small pan, dissolve the saffron in it and keep it hot over the lowest heat.
2. Clean the courgette flowers: remove the stem and the pistil inside, rinse them gently and cut them into strips. Wash and trim the courgettes and dice them into pieces of about 1 cm; finely chop the shallot.
3. Heat the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the courgettes and cook for 2 minutes, then add the rice and toast it for 2 minutes, until the grains are glossy. Deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of saffron stock at a time once the previous one is absorbed and stirring often; add the flowers for the last 2 minutes. It is ready when the rice is al dente and creamy; taste and adjust the salt.
5. Let it rest off the heat for a minute and serve topped with the stracciatella.