Risotto with Peas & Zucchini Flowers Recipe

Ingredients

• 10 zucchini flowers
• 100 g fresh peas, net of pods (- 3.5 oz)
• 1 liter vegetable broth (- ~4 cups)
• 1 shallot
• 100 ml dry white wine (- ~1/3 cup)
• 320 g Carnaroli or Arborio rice (- 11 oz)
• 80 g unsalted butter (- 2.8 oz)
• 100 g grated Parmigiano Reggiano (- 1 cup)
• 3 tablespoons extra virgin olive oil
• 1 pinch black pepper (- (optional))
• 1 pinch salt

Instructions

1. 1

   --- CLEAN THE ZUCCHINI FLOWER ---

2. 2

   cut: Remove the hard and often somewhat prickly end and the pistil inside. Open the flowers and check for insects or soil. You can gently clean them with damp paper. Cut the flowers into strips on a cutting board and set them aside.

3. 3

   --- MAKE THE SOFFRITTO ---

4. 4

   sauté: Remove the pods and set the peas aside. In a frying pan, add 3 tablespoons of extra virgin olive oil and the chopped shallots. Sauté over medium heat for one or two minutes. Stir with a wooden spoon to prevent the shallots from burning or sticking to the pan.

5. 5

   --- COOK THE RISOTTO ---

6. 6

   Add the rice. Cook for two minutes while stirring with a wooden spoon. Then add the white wine and let it evaporate over high heat.

7. 7

   Add two ladles of very hot vegetable broth and the peas. The peas take about 15 minutes to cook, so it is a good idea to add them right after the wine.

8. 8

   cook: Stir and cook the risotto over medium heat for about 15 to 18 minutes, stirring occasionally. Whenever the rice gets dry, add a little broth.

9. 9

   add: When the rice is almost cooked, add the zucchini flowers and stir well.

10. 10

    serve: When cooked, remove the pot from the heat and add the butter and grated Parmesan cheese to make a creamy risotto. Stir well and serve.