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Spring risotto with courgettes, robiola cheese and courgette flowers: the perfect recipe

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Spring risotto with courgettes, robiola cheese and courgette flowers: the perfect recipe

  • 55 minutes
  • Serves 4
  • Medium

Directions

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Today’s recipe is a bomb: spring risotto with zucchini, robiola, and courgette flowers. It is not a light dish, the fats are overbearing, but the rice asks for it. It wants to be brutally mantecato with butter and robiola, and we cannot exempt ourselves from this lipid and creamy embrace.

The recipe is simple as always. For an exceptional result, cook the risotto with a real vegetable broth, do not use prepared or other magical powders. Vegetables, peels, a Parmigiano Reggiano crust, and off you go.

Ingredients and doses for making spring risotto with courgettes, robiola cheese, and courgette flowers

4 servings

  • 330 grams of rice
  • 2 courgettes
  • 1 onion
  • 1 glass of rocky white wine such as Fiano, Greco, or Friulano
  • 8 courgette flowers washed and stripped of the pistil, 4 to put in the risotto, 4 for decoration
  • 15 grams of butter
  • 50 grams of Parmigiano Reggiano
  • 35 grams of extra virgin olive oil
  • 10 grams of salt and pepper
  • 5 grams of nutmeg
  • a pinch of cinnamon
  • 50 grams of robiola

How to make spring risotto with courgettes, robiola cheese, and courgette flowers

Mash a clove of garlic and cook it in a pan with a drizzle of olive oil.

Wash and dice the courgettes and sauté them in a pan for 5 minutes.

Chop the onion and brown it in a saucepan for risotto for 10 minutes with extra virgin olive oil: it must not blacken, be careful.

Throw in the rice and toast it for 3-4 minutes, wet with the wine and let it evaporate while stirring.

Add the broth little by little and cook over low heat.

After 10 minutes, add the courgettes and some finely chopped flowers.

Bring to the end of cooking, adding a little broth at a time.

Risotto with courgette flowers, courgettes, robiola, pot to make the perfect risotto

Turn off the heat and stir in butter, robiola, cinnamon, nutmeg, and Parmigiano Reggiano.

Let the risotto rest for 4 minutes, and then serve it with a flower as a decoration.

 

Which wine to pair with spring risotto, robiola cheese, and courgette flowers?

Vernaccia di San Gimignano Carato Montenidoli wine for risotto with courgette flowers

We choose a fruity red, not very structured and fragrant such as a Barbera d’Asti, or a rocky white such as Timorasso or the splendid Vernaccia di San Gimignano Carato Montenidoli. If you prefer bubbles, immediately combine Prosecco, Champagne, and Franciacorta.

If you want to combine a cocktail, the sharp and abrasive taste of the Gin & Tonic is an excellent shoulder.

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