Zucchini Flower Risotto

Ingredients

• 1 Shallot
• 250 g Arborio rice
• 2 tbsp olive oil
• 200 ml dry white wine
• 750 ml poultry stock
• 1 Zucchini
• 1 handful zucchini flowers
• oil (for frying)
• 1 handful basil
• 80 g freshly grated Parmesan
• 2 tbsp butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and finely chop the shallot. Sauté with the rice in hot oil until translucent, then deglaze with white wine. Gradually add stock over about 15-20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy.

2. 2.

   Wash, peel, and dice the zucchini. Add it to the risotto during the last ~5 minutes of cooking. Clean the flowers, then fry them in hot oil for 1-2 minutes; drain on paper towels. Wash basil, shake dry, pluck leaves, finely chop some for garnish.

3. 3.

   Finally stir in parmesan, butter, and remaining basil; season with salt and pepper to taste.

4. 4.

   Serve on plates garnished with basil leaves and zucchini flowers.