Risotto zafferano e zucchine
Zucchini saffron risotto

Ingredients for 4 hungry people  

• 400g risotto rice
• 800g meat broth
• 200g small zucchini with flower
• 60g white wine
• 40g butter
• 30g onions
• 8g + 8g extra virgin olive oil
• 4g salt
• 0.125g saffron
• 2g chili oil
• pepper

Procedure

1. Cut the zucchini flowers in little strips;
2. Grate the zucchini;
3. Cut the onion finely;
4. Warm up the broth
5. Heat up half of the oil with the chili oil and brown the flowers and the grated zucchini with some pepper, then set them aside;
6. Add the remaining oil and stir-fry the onions;
7. Add the rice, let it dry for a few seconds, then add the wine;
8. Add the some broth and let cook 10 minutes, while stirring;
9. If the saffron is in pistils, take some warm broth and let them in for 10 minutes, it will turn orange and you can add it to the rice. If it's in powder you can add it directly to the risotto a two minutes before finishing it.
10. Add the zucchini and flowers, then let cook until soft (circa 5-10 minutes);
11. Finish with butter and salt.

Tip: if no zucchini with the flower are available just try to pick the smallest, light green zucchini available.