Delicious risotto with courgette flowers

Simple and sophisticated at the same time, risotto with courgette flowers is a perfect first course to be enjoyed in spring. Here's how to prepare it!

Risotto with courgette flowers is a first course as simple as it is refined. It is usually prepared in spring when the characteristic flowers begin to appear on the zucchini plants. Few people are aware of the fact that courgette flowers are divided into male and female and that usually, those used in recipes are the first. Therefore it would be more appropriate to call the recipe risotto with courgette flowers.

This fantastic ingredient can be found on sale in the best-stocked supermarkets or from your trusted greengrocer. When you buy them, just like if they were flowers, you have to make sure they are not withered or marked. Finally, I advise you to use them as soon as possible so that you can fully savor their delicate taste.

How to prepare risotto with zucchini flowers

1. First, finely chop the shallot and brown it in a pan with the oil . Let it stew over low heat until it is tender and transparent.
2. Then add the rice and toast it for 2 minutes before deglazing with the white wine . When you no longer feel the smell of alcohol rising from the smoke in the pan, you can start adding the broth , one ladle at a time, until the rice is cooked. It will take 15-20 minutes depending on the variety. (Remember to add more broth as needed, the rice must be covered with the hot liquid).
3. In the meantime, dedicate yourself to cleaning the courgette flowers by simply removing the central pistil which would give the dish a bitter taste. Then cut them into julienne strips and add them to the rice only halfway through cooking along with the saffron dissolved in a ladleful of broth.
4. When cooked, stir in the grated cheese and butter to obtain a creamy, wavy risotto. Serve immediately, decorating as desired with zucchini threads obtained with the appropriate utensil.

Risotto with courgette flowers and bacon

A very common and delicious variant is the addition of bacon to risotto (120 g will be enough). To have a nice crunchy and toasted salami , cook it separately , in a pan, once ready put it aside and add it to the rice only when cooked.

If you liked the recipe for risotto with courgette flowers, discover the video of the preparation.

Try all our recipes with courgette flowers : a real treat!

storage

We recommend consuming the risotto at the moment , just creamed! We do not recommend freezing in the freezer.

Riproduzione riservata © - WT