Ingredients for 4 people
280 gr rice carnaroli or arborio
6-8 zucchini flowers
1 little onion
½ glass of white wine
Vegetal broth (celery,carrot, onion and few rock salt)
2 spoons of olive oil + 1 spoon for mix risotto at the end of cooking
Cut onion in little pieces and brown them into oil. Cut zucchini into little cubes and add to the pot. Cook for about 5 minutes and then add rice. Toast it and add white wine. Continue the cooking with broth and 2 minutes after the end add the flowers cutted into little pieces. Mix with oil and parmesan as you like.