Risotto with pumpkin flowers

As I have already confessed on other occasions, often, when I go shopping, I let myself be tempted by something that is not on the list and on which my eye falls… this regardless of the product I'm buying, I can be from the greengrocers, from the fishmonger or in Any other place… this time, while I was buying some fruit, I dropped my eye on some very fresh pumpkin flowers that seemed to call me and I could not resist… As I ordered them I was already thinking about what ingredients to add and how to prepare them and the result? Here it is, a nice risotto rich in taste!

Ingredients for 4 people:

350 grams of rice arbor
1 onion
1 Pan of pumpkin flowers
120 grams of Genoese zucchini (or two medium)
100 grams of bacon in single slice
100 grams of Asiago
1 glass of dry white wine
1 teaspoon of sweet paprika
2 teaspoons of turmeric
1 litre of homemade vegetable broth
100 grams of Parmigiano Reggiano
2 tablespoons E.V.O. oil
Salt and pepper to taste

First we have to prepare the ingredients so we start to clean the pumpkin flowers that will be deprived of the pardo and rinsed gently then dried and cut into four, taking care to leave a couple of whole for the final decoration of the dish. We clean and dice the zucchini, dice the bacon and cut the onions in slices. So let's start preparing the risotto. In a casserole, put the onion and two tablespoons of oil and let it wither in a gentle heat. When it's ready, we'il add the bacon that we're going to brown. As soon as the bacon is well browned, let from the pan and let's put it aside, add the rice and let it toast, turning it continuously, for about 3 '. Smudge with the wine then add the cubes of zucchini and start adding the vegetable broth little at a time and anyway whenever the rice has absorbed almost everything. At half cooking we add turmeric, paprika and we continue to amalgamate everything. When you miss about 5 ' at the end of the cooking of our risotto, we will add the pumpkin flowers that we amalgamate to the risotto without forgetting to continue to wet with the broth. Turn off the flame, fix salt and pepper and add the Asiago, parmesan and bacon previously set aside. Stir the rice until the risotto is creamy and has incorporated all the cheese. We flatten…
Tips for mise en place:

Put two ladles of rice in the middle of the dish and battiamone the bottom with the palm of your hand so that it is evenly and compactly distributed. Slightly decentralized with respect to the plate, we lay a pumpkin flower well open over the rice.

We serve well warm and good appetite!!!!!

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