Saffron risotto with zucchini

02609 SAFFRON RISOTTO with ZUCCHINI INGREDIENTS for 4 PEOPLE 350 g of rice, 50 g butter, 2 Tablespoons extra virgin olive oil, chopped onion, chopped parsley, a sachet of Saffron, Zucchini blossoms, 6 salt and pepper, broth wash and cut the zucchini into rings and flowers into strips. Melt the butter in a saucepan, Brown 1/2 chopped onion, add the rice, stir and let it toast for a few minutes. Pour the white wine, let it evaporate, then rinsed with hot broth and bring to cooking the rice, stirring, adding broth as it dries. Saute the remaining chopped onion in a saucepan with the olive oil, add the squash, a pinch of salt and ground pepper. Cook for 5 minutes then add the flowers into strips, chopped parsley and stir for a few minutes, turn off the heat. Almost at the end of cooking, add the rice saffron dissolved in a little broth, stir and add the zucchini, add salt and pepper, and serve immediately.