This golden risotto is the perfect backdrop for the delicate flavour of zucchini blossoms. To preserve their fresh, subtle taste, add them at the end and cook until just wilted.
- Portion size 6 servings
- 3 cups sodium-reduced chicken broth
- 1/4 teaspoon saffron threads
- 12 zucchini blossoms
- 1 tablespoon extra virgin olive oil
- 1 onion minced
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodIn small saucepan, bring broth and 1 cup (250 mL) water to boil; add saffron. Reduce heat enough to just keep warm; let stand for 20 minutes.
Meanwhile, gently wipe zucchini blossoms clean. Trim blossoms lengthwise into 2 or 3 pieces, depending on size. If small zucchini is attached, slice lengthwise, leaving attached. Set blossoms aside.
In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes.
Add rice, stirring to coat. Add white wine; cook, stirring constantly, until no liquid remains.
Add 3-1/2 cups (875 mL) of the broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 17 minutes in total.
Add zucchini blossoms and remaining broth mixture, stirring until rice is creamy and tender and liquid is completely absorbed, about 3 minutes. Stir in Parmesan cheese, butter, salt and pepper. Makes 4 to 6 servings