Rise with courgette's flowers
Presentation
In the months of May and June in Italy you can find courgette flowers , a delicacy used in the kitchen for many recipes. Here I want to offer them to you as an ingredient to enrich a spring risotto . Good, colorful and simple to prepare, this risotto with courgette flowers is a different dish but definitely worth trying.
Ingredients:
- 180g of rice (possibly Carnaroli)
- 4 courgette flowers
- 1 small shallot
- 500ml of vegetable broth
- 30 grams of grated Parmesan
- olive oil as required
- black pepper as required
- salt as required
Preparation:
1 Finely chop the shallot and, 2 after washing them, cut the courgette flowers into strips about one centimeter wide. 3 Pour the olive oil into a saucepan and heat over medium heat, then add the chopped shallots and sauté until the shallots have cleared.
4 Now pour in the rice and keep stirring it for about 2 minutes to achieve the correct toasting. 5 Then add half the broth and mix, when the risotto starts to boil, set the heat to low and cook for about 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom. 6 After 10 minutes, add almost all of the courgette flowers, leaving a small part for the final decoration, and cook for another four minutes, stirring often.
7 At this point turn off the heat and add the Parmesan, mixing well. 8 Then add some black pepper and serve, 9 adding the leftover courgette flowers as a garnish and another sprinkling of pepper.
Advise
- Risotto cooking times are very important and depend significantly on the type of rice used. So to have a risotto that is always cooked to perfection, the best rule is always to taste.
- The types of rice I usually use for risottos are: carnaroli, vialone and vialone nano.
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