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.
|Risotto Rice (Arborio)||300g|
|Parmesan Cheese. Freshly Grated||100g|
|Prosecco, Sparkling Wine, Champagne||250ml|
|Unsalted Butter||2 Knobs|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.