Here is a recipe not exactly typical of this season ... but, as the flowers still easy to find, I tried to cook a good risotto, tasty and colorful .. .
Ingredientiper 4 people
350g of rice for risotto carnaroli
2
a bunch of zucchini squash blossoms
A small onion
A thick slice of ham 2-3 ml
Half a glass of white wine
3-4 tablespoons extra virgin olive oil
1 liter of vegetable broth
A knob of butter Salt and pepper to taste
procedure
Place a steel pot on the stove, add 'oil with diced onion, diced zucchini, prosciutto into small pieces and fry for a few moments. Add rice, let it cook for a few minutes and deglaze with wine.
Start adding the hot broth, stirring the whole time to time and adjust salt and pepper. Continue adding the broth until cooked.
Now add to risotto with the butter and pumpkin flowers in small pieces.
Mix everything well, Serve and garnish with other flowers placed atop the entire pumpkin risotto.
The dish is ready, bon appetit!
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