A simple and colorful vegetarian risotto with a delicate flavor, creamy but with crunchy fried zucchini flowers on the top.
Time of preparation
about 30 minutes
What did I use
a little pot, paper towels, a cutting board, a knife, a dish, a non-stick pan, a wooden spoon, a colander
Zucchini flower: about 20
Rice for risotto (Vialone Nano or Carnaroli): about 400 gr
Seeds oil as required, for frying
Salt to taste
Black pepper, freshly ground to taste
Vegetables broth as required for cooking the rice
Grana Padano, ground: few tablespoons
Saffron: 1 little bag
Olive oil: 1 tablespoon
Onion: half (or one big shallot)
Flour: 1 tablespoon (one can use gluten free flour to keep this first dish adapt to people intolerant to gluten)
How did I do
I finely cut the onion (or the shallot) after having peeled and cleaned it. I made a sautèed with onion and olive oil.
I added half of the zucchini flowers, cleaned and cut in thin slices, and I cooked them for a pair of minutes. Then, I added the rice and I toasted it for a pair of minutes, then I started to pour in the wok the broth, little by little.
When the rice was nearly cooked, I poured in the saffron and I mixed well.
I cleaned the rest of the zucchini flower, taking off the pistil and I rolled them in the flour. I took off the flower in excess by putting them in the colander until the rice was finishing the cooking. I turned off the fire under the wok and I put the Grana Padano, then I mixed well. I put the pepper and I mixed and added a little more salt as much as it was needed.
In the little pot, I reheated the seeds oil.
I fried the zucchini flower until crunchy and brownish. I let them dry on the paper towels and I sprinkled with salt.
I served the risotto with the fried zucchini flower on it and a little more cheese.