Lemon Risotto with filled Zucchini blossoms
Summerly fresh lemon Risotto with light roasted and cheese Zucchini blossoms
Equipment
- 1 https://www.alpenedelweiss.com/produkt/risotto-rice-1-year-500g-acquerello
Ingredients
- 250 gr Risotto Rice best: Acquerello 1 year aged
- 1 glass White wine dry
- 3/4 liter vegetable broth
- 8 pcs Zucchini blossoms
- 1 Mozarella
- 1 tbsp dry Thyme
- 1 tbsp Salt&Pepper
- 1 clove Garlic
- 1 Onion
- 4 tbsp butter
- 80 gr Parmiggiano dry hard Italian cheese
- 100 ml milk
- 70 gr flour all purpose
- 1 egg
Instructions
- Cut the Onion and the Garlic in fine chopped pieces and roast it in a pot with 2 tablespoons of butter in low temperature. After 3 minutes, add thyme and the rice and also roast it on low temperature.
- Add the glass of white wine and stir the rice. After a minute, also add a bit of the broth and keep stirring. Add broth every few minutes and stir the rice every 1-2 minutes to cook out the starch.
- Wash the Zucchini blossoms with hot water and put aside. Cut the Mozarella in 8 longer finger thick pieces and put one in each Zucchini blossom.
- Mix the milk, the all purpose flour and the egg in a little bowl until you have a fine dough. Take each Zucchini blossom and roast them in a pan with olive oil golden brown, take them aside.
- After about 20-25 minutes of cooking the risotto, check its consistency. If it is cooked, it should still be a bit "al dente" (italian for having a bite). Add the rest of the butter and slice the Parmiggiano cheese over it, stir once more and let it rest aside warm for a few minutes.
- Place risotto along with the Zucchini blossoms on a plate and decorate with Lemon peel and a bit Thyme.
Notes
Enjoy the risotto as a first course before a meat or vegetable plate, or have a BBQ or meat dish aside.