Saffron risotto and zucchini flowers
Instructions
Mince the shallots and let dry in 20 g of butter, add the zucchini in small squares, rice and toast.
Wet with wine, evaporate and add a little at a time until broth when cooked, stirring constantly with a wooden spoon.
Halfway through the cooking, add the saffron and Zucchini Flowers well cleaned.
When cooked, add salt, put a good ground pepper and, after a few minutes, stir with the remaining butter and the cheese.
Serve the rice well soft.
Ingredients and dosing for 4 persons
- 300 g of rice
- 2 small zucchini
- 8 zucchini flowers
- 4 tablespoons of grated parmesan cheese
- 1 shallot
- 1 glass dry white wine
- 1 sachet of saffron
- Broth
- 50 g of butter
- Salt
- Pepper