In spring Italian markets fill with brilliant gold zucchini blossoms, and here is a recipe for a risotto with zucchini blossoms and Prosecco that will be quite nice in a romantic meal. To serve 4:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1 1/2 cups (300 g) Vialone Nano or other short-grained rice
- Simmering vegetable broth (unsalted canned will work if need be; you'll want a quart)
- 10 zucchini blossoms
- 1/4 cup freshly grated Grana Padano or Parmigiano Reggiano
- Half a white onion, minced
- Olive oil
- 1 cup sparkling Prosecco (warm)
- 2 walnut-sized chunks of unsalted butter
- Salt & pepper to taste
Preparation:
Wash the blossoms gently, removing the stems and pistils, and pat the yellow petals dry. Heat a tablespoon of olive oil in a pot and gently sauté the onion, stirring it with a spoon, until it has begun to turn golden. Add the rice and turn the burner up to a brisk flame; cook, stirring, until the grains have become translucent -- 3 to 5 minutes. Add half the wine and stiff, then lower the flame and begin adding broth a ladle at a time, stirring gently. When the rice is almost done, thinly slice the zucchini petals and stir them in too; check seasoning, stir in the butter and the cheese, and turn off the flame. Let the risotto sit covered for about 30 seconds, then sprinkle the remaining Prosecco over it, Stir again, and it's ready to serve.
