Risotto with Zucchini Blossoms and Saffron
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 cup carnaroli rice
- 1/2 white wine
- 2 zucchini blossoms
- 2 cups vegetable stock
- Pinch saffron
- 1 tablespoon butter
- 2 tablespoons Parmesan
- Salt and freshly ground black pepper
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Luciano Parollari, Villa D'este, Italy