Zucchini Flower Risotto
Ingredients
- 40 gram butter
- 200 gram Spanish onion, finely Chopped
- 3 cloves garlic, crushed
- 400 gram vialone nano, carnaroli or other risotto rice
- 1 1/2 litres light veal or chicken stock
- 1 anchovy
- 100 milliliter quality white wine
- 200 gram young zucchini, grated
- 10 zucchini flowers, chopped fine, optional
- 40 gram creme fraiche or sour cream
- 80 gram freshly grated parmesan
Instructions
Melt the butter in a large, heavy-based pan, stir in onion and 1/2 tsp salt and cook gently until soft. Stir in the garlic and cook a minute longer. Toss in the rice and fry until the grains are heated through. Meanwhile, heat the stock with the anchovy and keep it at a simmer. Turn up the flame under the rice, slosh in the wine and stir until it has been absorbed. Reduce heat and add the stock (without the anchovy) one ladle at a time, stirring constantly until each is absorbed. After about 10 minutes, add grated zucchini. Test rice occasionally after 20 minutes. It is cooked when of a creamy consistency but each grain should retain its integrity. When it reaches this stage (and you may have a little stock and the anchovy left), add the creme fraciche, zucchini flowers, 2/3 of the parmesan and salt and pepper to taste. Stir to dissolve. Remove from the heat allow to rest for 3-4 minutes. Serve sprinkled with the remaining cheese and freshly ground black pepper.