Drive away with green broad beans and ricotta
first courses from Italy - Puglia
Risotto with zucchini flowers and saffron
Risotto with zucchini flowers and saffron
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A colorful and fragrant first course for an easy-to-make recipe: it's Risotto with zucchini flowers and saffron!
preparation
step 1
Wash and clean the pumpkin flowers.
step 2
Open them, remove the stalk and cut them into julienne strips.
step 3
Finely chop the onion and fry it gently in a saucepan with a little bit of extra virgin olive oil, until it has dried but has not yet taken on color. When it is transparent, add the rice and toast it for a minute over low heat.
step 4
Raise the heat and add a ladle of hot broth until the rice is cooked.
step 5
At about half cooking add the saffron diluted in a glass of hot broth and the pumpkin flowers.
step 6
Arrange salt and pepper.
step 7
At the end of cooking, remove the pan from the heat and stir in the rice with a knob of butter and the grated Parmesan.
step 8
Serve with a sprinkling of chopped fresh parsley.