Zucchini Blossom Risotto with Prosecco, Risotto ai Fiori di Zucca Col Prosecco

Zucchini Blossom Risotto with Prosecco, Risotto ai Fiori di Zucca Col Prosecco

Zucchini Blossoms

Zucchini Blossoms

In spring Italian markets fill with brilliant gold zucchini blossoms. The best use for them is (I think) frying, but there are other options as well, and here is a recipe for a risotto with zucchini blossoms and Prosecco. As is the recipe will serve four, but if you reduce it by half it will also be quite nice in a romantic meal.

  • 1 1/2 cups (300 g) Vialone Nano or other short-grained rice
  • Simmering vegetable broth (unsalted canned will work if need be; you’ll want a quart, or a liter)
  • 10 zucchini blossoms
  • 1/4 cup (25 g) freshly grated Grana Padano or Parmigiano Reggiano
  • Half a white onion, minced
  • Olive oil
  • 1 cup sparkling Prosecco (warm)
  • 2 walnut-sized chunks of unsalted butter
  • Salt & pepper to taste

Wash the blossoms gently, removing the stems and pistils, and pat the yellow petals dry. Heat a tablespoon of olive oil in a pot and gently sauté the onion, stirring it with a spoon, until it has begun to turn golden. Add the rice and turn the burner up to a brisk flame; cook, stirring, until the grains have become translucent – 3 to 5 minutes.

Add half the wine and stir until it has evaporated, then lower the flame and begin adding broth a ladle at a time, stirring gently. When the rice is almost done, thinly slice the zucchini petals and stir them in too; check seasoning, stir in the butter and the cheese, and turn off the flame. Let the risotto sit covered for about 30 seconds, then sprinkle the remaining Prosecco over it, Stir again, and it’s ready to serve.

What with? More Prosecco, of course!

How to make Risotto, Illustrated

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Categories: Vegetarian Risotti

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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