Risotto With Saffron And Zucchini Flowers

Preparation:

Preparation: Chop the shallot and let it dry in 20 g of butter, add the zucchini cut into small cubes, the rice and toast. Pour in the wine, let it evaporate and add the broth a little at a time until cooked, stirring constantly with a wooden spoon. Halfway through cooking add the saffron and well cleaned courgette flowers. When cooked, season with salt, add a good grind of pepper and, after a few minutes, stir in the remaining butter and cheese. Serve the rice very soft.