I couldn’t believe my luck when my mother-in-law brought us a basket of zucchini blossoms! She harvested them from her vegetable garden and had plenty to share with the family. Some of our family favourite recipes using the zucchini blossoms are Risotto with Zucchini Blossoms, Fried Zucchini Blossoms, Zucchini Flowers stuffed with ricotta and Zucchini Flower frittata. This time I decided to make the Risotto with Zucchini Blossoms.
Before you start making the risotto, prepare the ingredients you will be using. In this case, wash the zucchini blossoms, open the blossoms and any dirt or insects. Remove the stamens and cut in slivers. Make the risotto just before you plan to serve it. It will become mushy if it is reheated. Keep the broth simmering as you add it to the risotto and stir the risotto constantly. Taste the rice to determine whether it is cooked preferably ‘al dente’ (firm but not hard). Add the Parmigiano Regiano cheese and butter at the end.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cups Carnaloni, Vialone Nano or Arborio rice
- ½ cups white wine
- 4-5 cups chicken or vegetable broth
- ½ cup Parmigiano Reggiano cheese, grated
- 1 tablespoon butter
- 10 zucchini blossoms, cleaned and slivered
- Heat olive oil in a medium saucepan over medium heat.
- Add onions and cook until soft.
- Add the rice and stir to coat the rice grains with the olive oil and onion misture.
- Add the wine, bring to a simmer and cook until the wine has been absorbed.
- Add the broth, ½ cup at a time, stirring the rice until the broth has been absorbed between each addition.
- Once the rice is cooked (do not over cook otherwise it will become mushy), add the butter and the Parmgiano Reggiano cheese.
- Stir in the slivered zucchini blossoms.
- Serve hot with extra Parmigiano Reggiano if desired.