- 1/2 white onion, thinly sliced
- 1 celery stalk, diced
- 2 tablespoons extra-virgin olive oil
- 1 ˝ cups Carnaroli rice (or other short-grained Italian
rice)
- 1 cup dry white wine
- 3 small or 1 large zucchini, thinly sliced
- 4 cups vegetable broth
- 14 zucchini blossoms
- 1/2 cup freshly grated grana padano
- salt and freshly ground black pepper
In a deep pot, sauté the onion and the celery in the olive oil
until translucent, about 5 minutes over medium heat. Add the rice and cook 5 minutes,
or until golden, stirring constantly. Add the wine and cook until it evaporates,
about 2 minutes, still stirring. Add the zucchini and 1 cup of the broth. Stir
until the broth is absorbed; cook in this manner, adding broth and stirring, until
the broth is gone. Add the zucchini blossoms, grana, salt, and pepper. Stir and
cook for 5 more minutes, or until the rice is done. Serve hot. Serves 4
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