A beautiful summer risotto using Roman zucchini and their delicate flowers. The perfect way to begin a summer meal.
Each kit makes enough to serve 2 and contains:
- Carnaroli rice 250g
- Chicken stock 500ml (celery)
- Parmesan 125g (milk)
- Butter 125g (milk)
- Soffrito 125g (milk, celery, sulphites)
- Basil 10 leaves
- Zucchini 250g
- Zucchini Flowers 50g
At home preparation:
In one pan, bring the stock to a simmer. In another saucepan, warm the soffritto over a medium heat; add the rice and stir with a wooden spoon until coated and hot. Increase heat and add a ladle of stock to just cover then add the zucchini. Moderate the heat and keep stirring. Continue adding the stock, ladle by ladle, until all is absorbed. If you run out of stock but the risotto remains too al dente, add a little hot water and continue cooking. Adjust seasoning to taste, then stir in half the cheese, the butter and the zucchini flowers. Remove from the heat and allow to rest for 3 minutes before serving.