4-5 Small Male Zucchini with Blossoms - Zucchini chopped into small pieces and the blossoms cut into ribbons
1-1.5 Litres Good Quality Stock/Broth
60 grams Unsalted Butter (to finish)
60 grams finely grated Parmigiano Reggiano (plus more for garnish)
Salt and Pepper to taste but likely unnecessary if your stock is good quality/flavourful
Ensure you stock is hot before preparing the recipe.
In a pan over medium low heat, sauté the shallot in the olive oil and butter (30 grams) for about 3-4 minutes until soft. Add the rice and stir for a further 3-4 minutes. Add in your chopped zucchini and stir, cooking for another 1-2 minutes. Deglaze the pan with the white wine. Stir until the wine is almost completely absorbed.
Turn the heat to medium. Start adding your stock, one ladle at a time, stirring gently after each addition. Continue this process until the rice is tender but firm. You may need all of the broth or have a little left over. Use your judgement when tasting the rice along the way.
Turn off the heat and add the butter, parmigiano and ribbons of zucchini blossoms. Stir gently. Your risotto should be silky and fluid and the rice al dente. Serve immediately. Garnish with additional parmigiano if desired.
