Prosecco and Courgette Flower Risotto

Method

Wash the flowers taking care not to damage them, removing the stems and patting the petals dry. Now heat up the olive oil in a sauce pan and gently fry the onion, stirring until it turns golden, then season to taste. Add the rice and increase the heat, stir well, making sure all the grains are covered in oil and the husks have become translucent (a few minutes). Add half the wine – let the rice absorb all the wine then lower the flame and begin adding the vegetable stock a ladle at a time (after each ladel has been absorbed by the rice), stirring gently. When the rice is almost done, thinly slice the zucchini petals and stir them in too and check seasoning. When the rice is ready and creamy, stir in the butter and the cheese, and turn off the flame. Let the risotto sit covered for about 30 seconds, then add the remaining Prosecco over it, stir again, and serve.

Ingredients

Risotto Rice (Arborio) 300g
Vegetable Stock
Zuchini Flowers 10
Parmesan Cheese. Freshly Grated 100g
Prosecco, Sparkling Wine, Champagne 250ml
White Onion
Unsalted Butter 2 Knobs
Olive Oil

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