A very simple first course to prepare that has zucchini flowers as its basic ingredient. Delicate and tasty, you will surely like it!
Ingredients (for 4 people)
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Risotto rice 300 gr.
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Extra virgin olive oil 50 gr.
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Zucchini flowers 12
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Sliced bacon 80 gr.
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Onion 1 large
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White wine 100 ml
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Vegetable broth 600 ml
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Salt to taste
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Pecorino 50 gr.
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Basil to taste
Clean the zucchini flowers by removing the pistil, wash them and put them to dry on a cloth.
Chop the onion and bacon.
Cut the zucchini flowers into strips.
Put the oil in a pan, the bacon and the onion. Brown over low heat.
Prepare the necessary amount of rice, grated pecorino cheese, vegetable broth (or vegetable stock cube) about 600 ml and white wine.
The onion and bacon are browned.
Add the rice and toast.
Add the white wine and let it evaporate. Continue cooking the rice, gradually adding the vegetable broth when it dries out too much.
After 10 minutes of cooking, add the zucchini flowers in strips.
Mix well and continue cooking (risotto rice normally cooks in about 14 minutes).
At the end of cooking, add the pecorino cheese and basil in strips.
Stir well and serve this really tasty and colorful risotto.
Enjoy your meal with the flowery risotto!
"Our proverbs should be redone. They were written in winter and now it's summer." (Oscar Wilde, writer)