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Risotto with truffle and zucchini flowers

Ingredients (serves 1)

  • 70 g of Carnaroli rice
  • 30 g of butter
  • 50 g of zucchini owers
  • 30 g of Scorzone of Bellagio truf e 1 small scallion
  • 250 ml of water
  • 20 g of grated Parmesan cheese 5 ml of fresh cream
  • 20 ml of dry white wine
  • 15 ml of extra virgin olive oil
  • salt and pepper

Procedure

Peel the scallion and chop it finely. Carefully wash the zucchini flowers, trim and julienne them. Heat a casserole with about 10 g of butter and a little oil.
When the butter melts, add the scallion and let it cook over low heat until it sautés completely. Add the zucchini flowers and let them cook down for 5 minutes to eliminate their water. Then pour the wine over them and let the alcohol cook out completely before adding the cream. Let it reduce for 1 minute and then add the rice. Turn the heat off and let the ingredients rest for 5 minutes, then resume cooking it over low heat, adding in some boiling hot salted water, one ladle at a time. Use water, not stock, so as to not overpower the other flavors. Cook the rice for 15 minutes. At the end, season with salt and pepper, take it off the stove and add the remaining butter, a little oil and the grated parmisan cheese. Let it rest for 3 minutes, then plate the risotto and serve it with extra ne slices of truflle.