Zucchini and Zucchini Flower Risotto

History & Background

A Roman/Lazio summer risotto, when the garden offers freshly born zucchini and morning flowers. A tradition of Roman countryside farmers, relative of zucchini flower fritters.

Ingredients for 4

• 320g Carnaroli rice
• 4 baby zucchini with flowers attached
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Grana Padano
• Fresh basil
• Extra virgin olive oil
• Salt, white pepper

Method

1. Separate flowers from zucchini; open them and remove the inner pistil (bitter).
2. Cube the zucchini and sauté 3 min in oil.
3. Sweat shallot with butter.
4. Toast rice and deglaze with wine.
5. Add broth; halfway through fold in zucchini.
6. 2 min from end fold in half the flowers, torn.
7. Manteca off heat with butter, Grana and basil.
8. Garnish with remaining flowers, open.

Wine pairing

Frascati Superiore DOCG or Vermentino.

Common mistakes

• Old flowers (wilted, brown — bitter).
• Skipping pistil removal (bitter dish).
• Overcooking flowers.