This courgette flower and gorgonzola risotto is a perfect recipe for a simple but stunning dinner. If you can’t get hold of courgette flowers, pumpkin makes a fine substitution.
There are no shortcuts for making a good risotto.
Good quality homemade stock makes the world of difference, as does a good quality variety of rice. The dish has to be cooked slowly and it requires constant attention.
The stages of cooking a risotto are as follows. First is the tostatura where the rice is coated in butter or oil, usually with chopped onion.
Stock is then added gradually and the rice is stirred slowly.
About five minutes before the end, butter and or grated parmesan is added, the heat is turned off and the rice is left to rest.
If your timing has been right, by the end of this resting period the rice should be perfectly cooked, tender yet still firm. A final knob of butter or olive oil is added just before serving.
Courgette flower and gorgonzola risotto | Risotto ai fiori di zucca e gorgonzola
➤ SERVES: 4
➤ PREPARATION: 10 minutes
➤ COOKING: 15-17 minutes
- olive oil
- 1 medium onion, finely chopped
- 300g risotto rice
- 750ml-1 litre vegetable stock
- About 10-12 courgette flowers (or pumpkin)
- 150g gorgonzola cheese
- salt and pepper
- Place 2 tbsp olive oil in a large heavy-based frying pan, add the onion and cook gently for a few minutes. Once the onions begin to soften, add the rice. Stir the rice well in the oil to ensure that each grain of rice is coated.
- Next add a ladleful of stock to the rice and stir until absorbed. Keep adding a ladleful of stock and stirring until the rice has been cooking for 10 minutes. At this point add the courgette flowers and stir them in. Continue adding stock until the rice is cooked. This should take about 15-17 minutes depending on what type of risotto rice is used.
- Once the rice is cooked add the chopped gorgonzola cheese and stir through. Check for seasoning, let the rice rest for just a few minutes and add a good drizzle of extra-virgin olive oil before serving.
Recipe and photo by Mario Matassa
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