Risotto ai Fiori di Zucca

Nutrition · per serving

Steps

1. 1

   Warm the vegetable stock in a saucepan until steaming but not boiling. Add the saffron threads, cover, and keep over very low heat for 10 minutes so the saffron fully infuses; the stock should stay hot throughout cooking, because adding cold liquid would slow the rice and cook it unevenly.

   800 ml vegetable stock0.2 g saffron threads
2. 2

   Prepare the squash blossoms: gently open each blossom, remove the stamens, and check for any grit or insects. Tear 8 blossoms into 2-3 pieces and finely slice the remaining 4 for the final garnish. Keep them dry; if they need washing, rinse very briefly and dry thoroughly so they do not water down the risotto.

   12 blossoms (about 90 g) squash blossoms
3. 3

   In a wide heavy pan, melt 30 g butter with the olive oil over low to medium heat. Add the minced shallot and cook for 3-4 minutes until soft and translucent without browning; sweetness from gentle cooking is important here. Stir in the rice and toast for 1-2 minutes, stirring constantly, until the grains are hot and lightly translucent around the edges.

   60 g shallot, very finely minced30 g unsalted butter10 ml extra-virgin olive oil160 g Arborio rice
4. 4

   Pour in the white wine and let it bubble steadily, stirring, until almost fully evaporated and the raw alcohol smell is gone.

   80 ml dry white wine
5. 5

   Begin adding the hot saffron stock one ladle at a time, stirring often and adjusting the heat so the risotto simmers gently rather than boils hard. Wait until each addition is mostly absorbed before adding the next. After about 10 minutes, season lightly with the salt and pepper; seasoning early helps the rice absorb flavor, but keep it modest because the cheese will add salt later.

   800 ml vegetable stock0.2 g saffron threads2 g fine sea salt0.5 g freshly ground black pepper
6. 6

   When the rice is about three-quarters cooked, around 13-14 minutes into simmering, fold in the torn squash blossoms. Continue cooking with more hot stock for another 4-6 minutes, until the rice is al dente: tender on the outside with a slight core, and the blossoms are wilted but still delicate.

   12 blossoms (about 90 g) squash blossoms800 ml vegetable stock
7. 7

   Take the pan off the heat. Add the remaining 20 g butter, the grated Parmigiano-Reggiano, and the lemon zest. Stir vigorously for 30-45 seconds to emulsify the starch with the butter and cheese; this mantecatura gives the risotto its characteristic creamy, flowing texture. If needed, loosen with a small splash of hot stock so it spreads softly on the plate rather than sitting stiffly.

   20 g unsalted butter50 g Parmigiano-Reggiano, finely grated1 g lemon zest, finely grated800 ml vegetable stock
8. 8

   Rest the risotto for 1 minute, uncovered. Spoon into warm shallow bowls, top with the reserved sliced squash blossoms, and serve immediately while it is all'onda—soft and gently rippling.

   12 blossoms (about 90 g) squash blossoms

Origin & History

Risotto ai fiori di zucca is a seasonal dish associated with northern and central Italian summer cooking, when zucchini and their blossoms are at their peak. It reflects the Italian approach of treating fleeting market ingredients with restraint, letting rice, saffron, and cheese support rather than overwhelm the delicate flowers.