Using a saucepan, heat the olive oil and saute the red onions until soft, approximately 2 minutes.
Add the rice and toast for a couple of minutes. Add the white wine and stir until creamy.
Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. Allow the saffron to steep in the stock for a few minutes. Add the saffron stock to the rice and allow to cook for 15 minutes stirring occasionally.
To finish the risotto, stir in the butter and Parmesan cheese. Season with salt and pepper and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Luciano Parollari, Villa D'este, Cernobbio, Italy