Risotto with Zucchini Blossoms
 
 
Ingredients
  • 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
Instructions
  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add onions and cook until soft.
  3. Add the rice and stir to coat the rice grains with the olive oil and onion misture.
  4. Add the wine, bring to a simmer and cook until the wine has been absorbed.
  5. Add the broth, ½ cup at a time, stirring the rice until the broth has been absorbed between each addition.
  6. Once the rice is cooked (do not over cook otherwise it will become mushy), add the butter and the Parmgiano Reggiano cheese.
  7. Stir in the slivered zucchini blossoms.
  8. 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/