Risotto with pumpkin flowers-truffles

02138 RISOTTO with truffle and PUMPKIN FLOWERS INGREDIENTS for 4 people: 300 g of Arborio or Carnaroli rice, 100 g butter, 1/2 finely chopped onion, 1/2 glass of white wine, broth, 300 g of courgette flowers, 2 cloves of chopped garlic, 200 g of cream, 20 g of truffle cream, salt, 80 g of grated Parmesan.

Saute garlic in butter in half, then add pumpkin and flowers when they are wilted add the cream, salt and let it cook for 10 minutes.

Fry the onion in the remaining butter, when you add the rice, toasted salt and wet with wine and broth, half-cooked add the sauce of pumpkin flowers, and truffle cream and finish cooking.

Combine Parmesan cheese, stir and serve.