Risotto with Pumpkin Flowers (Risotto con Fiori di Zucca)
Instructions
Slice the onion, depriving the flowers of pistilli and chopping; cut the mozzarella into cubes.
Sauté the onion in a casserole with 30 g of butter.
Combine the pumpkin flowers and rice, toast and just cooking, combining boiling broth a little at a time and stirring.
Add the mozzarella cheese after 12 minutes.
When the risotto is ready, turn off the heat, add the Parmesan cheese and the remaining butter, add salt and let stand for 2 minutes before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- 20 pumpkin flowers
- 200 g of mozzarella
- Grated parmesan cheese
- 1 onion
- 125 cl of broth
- 40 g of butter
- Salt