Risotto with Zucchini Blossoms

Recipe Courtesy of Italian Cooking and Living (http://www.italiancookingandliving.com)
A web-exclusive recipe from Italian Cooking and Living

  • 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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