Risotto ai Fiori di Zucca

Carnaroli is a medium-grained rice native to the Novara and Vercelli regions of northern Italy. It has a higher starch content than the more common Arborio and therefore it keeps its shape better during the slow cooking process. What else would be more appropriate than some beautiful zucchini blossoms to prepare a risotto with the "king of rices"?



Ingredients:
5 zucchini blossoms
2 tablespoons olive oil
250 g risotto rice
200 ml white wine
500 ml vegetable stock
50 g freshly grated parmesan
50 g butter
salt, pepper


Wash the blossoms, removing the stems and pistils, let them dry and slice.
Heat the olive oil in a saucepan over medium heat and sweat the shallot until it has becomes translucent. Add the rice and cook, stirring, until the grains have become translucent; about 4 minutes. Add the white wine and stir until absorbed. Begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed. When the rice is almost done stir in the zucchini blossoms and sliced stems. Remove from heat, stir in parmesan and butter. Cover and let stand for about 5 minutes.