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Ingredients (for 4 persons):

Arborio, Carnaroli or Vialone nano rice, onion, finely chopped zucchini flowers (and for garnishing), extra virgin olive oil, white wine, vegetable stock, pinch saffron threads, Parmigiano Reggiano, finely grated. Salt to taste.

 Parmigiano Reggiano, finely grated to make the baskets

 

Method

1. Start by making the Parmigiano Reggiano baskets.

2. Put a piece of baking paper on a frying pan, making sure it is flat and completely touching the surface.

3. Sprinkle Parmigiano Reggiano, making a circle. Make sure to cover the full surface of the circle (do not leave any big holes) and not to make the layer too thin or the basket may crack.

4. Place the pan on the heat. When the cheese has completely melted, pick up the baking sheet and flip it on the outer surface of an upside-down bowl.

5. Press it down gently on the bowl, to shape the basket. Do this immediately as the melted cheese hardens fast.

6. Let it cool down for a couple of minutes, then gently peel off the baking paper and let the basket cool down and harden completely.

7. Gently lift the cheese basket off the bowl, turn it upside down it and keep it aside.

 

Making the Risotto

1. Place the water and a pinch of salt in a pot on the heat. The water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it.

2. Add the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow heat, until the onion becomes soft and transparent.

3. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.

4. Pour in the white wine and let the alcohol burn off by cooking on high.

5. Add enough hot water to cover the rice and turn to medium-low.

6. Keep cooking, occasionally stirring the rice and adding hot water little at atime, until the rice is cooked. Approximately 18 to 20 minutes depending on the rice..

7. While the rice is cooking, clean and roughly chop the zucchini flowers.

8. 5 minutes before the rice is ready, add the chopped zucchini flowers and the pinch of saffron, mix well.

9. Continue cooking normally.

10. When the rice is ready, turn off the heat.

11. Add the remaining extra virgin olive oil and Parmigiano Reggiano.

12. Mix very well, until the rice becomes creamy. Make sure that your risotto is moist not sticky. You can do that by adding 1 or 2 extra tbsp of hot water if needed.

13. Add salt and season to taste.

14. Serve in the Parmigiano Reggiano baskets and decorate with a zucchini flower.

15. TIP: Whenever you cook risotto, do not wash the rice before cooking. The starch is needed for the risotto to become creamy.