Risotto with Zucchini Blossoms
- 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.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2008/09/05/risotto-with-zucchini-blossoms/
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