Zucchini Flower Risotto

A delicate spring risotto where zucchini blossom cream folds into the rice and whole fried blossoms crown the plate — the essence of Italian spring, in a bowl.

Amount	Ingredient
11 oz (320 g)	Carnaroli rice
6	zucchini with blossoms attached
20	zucchini blossoms
1¾ oz (50 g)	ricotta
1¾ oz (50 g)	Pecorino, grated
	vegetable broth, hot
	dry white wine
	peanut oil (for frying)
	extra-virgin olive oil
	fine salt and black pepper

There is a brief, glorious window in late spring when zucchini flowers appear at the market, and Italian cooks know exactly what to do: some get fried, some get blended, and all of it goes into risotto. Here, zucchini and their blossoms are sautéed and puréed into a silky green cream that colors the rice in the final minutes, while a ricotta-and-pecorino mantecatura keeps everything light and fresh. Whole blossoms, fried until crisp, crown each bowl — a golden, delicate finish that's pure poetry.

Ingredient notes: Buy zucchini with blossoms still attached — you get both ingredients at once. The blossoms are fragile: clean them gently, remove the stamen, and handle as little as possible. Ricotta keeps the risotto light and fresh; Pecorino adds a savory edge.

• Large skillet (for the zucchini)
• Immersion blender
• Large saucepan (for the risotto)
• Small pan (for frying blossoms)
• Slotted spoon and paper towels

1. Prep (5 min). Separate the zucchini from their blossoms. Halve the zucchini lengthwise and slice into thin half-moons. Clean the blossoms: remove the stem and stamen. Tear the small attached blossoms into 2-3 pieces; keep the whole ones for frying.
2. Make the zucchini cream (10 min). Sauté the sliced zucchini in a large pan with a drizzle of oil, salt, and pepper over medium-high heat for about 5 minutes. Add their torn blossoms, cover, and stew a couple of minutes. Blend with an immersion blender until smooth.
3. Toast the rice (3 min). Toast the rice dry in a saucepan with a pinch of salt until the grains are hot. Deglaze with white wine and let it evaporate completely.
4. Cook the risotto (15 min). Add a ladle of hot broth and half the zucchini cream. Stir well, then cook, adding broth one ladle at a time, until al dente.
5. Fry the blossoms (5 min). Meanwhile, heat peanut oil to 340°F (170°C) and fry the whole blossoms 1-2 minutes until golden. Drain on paper towels.
6. Manteca (2 min). Off the heat, stir in the remaining zucchini cream, the ricotta, grated Pecorino, and a thread of olive oil. Mix until all'onda.
7. Plate (1 min). Serve and crown each bowl with the fried zucchini blossoms.

• Handle blossoms gently. They bruise easily; clean them with a soft touch.
• Remove the stamen. The stamens are bitter and fibrous — always pull them out.
• Split the cream. Half goes in early to flavor the rice, half at the end for color and body.
• Fry at 340°F (170°C). The blossoms need only 1-2 minutes to turn golden and crisp.
• Keep the broth hot. Cold stock ruins the creaminess.
• Manteca to all'onda. The risotto should ripple like a wave when the pan is tilted.

Mistake	Why It Hurts	The Fix
Leaving the stamens	Bitter, fibrous bites	Remove them from every blossom
Bruised blossoms	Soggy, torn flowers	Handle gently, clean just before frying
Overfrying the blossoms	Dark, oily flowers	1-2 minutes at 340°F, then drain
Adding all the cream early	Flat color, lost freshness	Split: half early, half at the end
Overcooking the rice	Porridge	Taste at 15 minutes; keep a faint bite
Over-salting	Pecorino brings salt	Season after the mantecatura

• Saffron Zucchini Flower: Steep a pinch of saffron in the first ladle of broth for golden rice.
• Mint Finish: Fold in chopped fresh mint with the ricotta.
• Crispy Prosciutto: Crumble crisp prosciutto over the top.
• Lemon Zest: Finish with lemon zest for brightness.
• Smoked Scamorza: Swap the ricotta for smoked scamorza for a deeper flavor.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the fresh creaminess breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

A delicate spring risotto deserves fresh, elegant wines:

• Vermentino — Crisp and saline, a perfect spring pairing.
• Lugana — Soft and citrusy with a lovely texture.
• Pinot Grigio — Light and fresh, won't overpower the blossoms.
• Prosecco Brut — Bubbles celebrate the season.

Per Serving (about 1¼ cups)
Calories	490
Protein	14 g
Fat	15 g
Carbohydrates	72 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Where can I find zucchini flowers?

Farmers' markets in late spring and early summer — they're perishable, so use them the same day. Some supermarkets sell them near the zucchini.

Can I use only the flowers?

Yes — if you have blossoms without zucchini, use about 20 and skip the zucchini cream, finishing with a simple mantecatura.

Can I fry the blossoms in olive oil?

Peanut or sunflower oil is better for frying — olive oil has a lower smoke point and a stronger flavor.

What are the male and female blossoms?

Male blossoms (on a thin stem) are perfect for frying; female blossoms (with a tiny zucchini attached) are ideal for stuffing or blending.

Is this vegetarian?

Yes, as written.

• Risotto con Crema di Zucchine e Gamberi Crudi (Volume 3)
• Risotto Pomodorini e Burrata (Volume 3)
• Risotto alla Zucca (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.