Creamy Italian Zucchini Blossom Risotto with Prosecco Recipe

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 shallot, finely chopped
1 1/2 cups Arborio or Carnaroli risotto rice
1 cup dry or brut Prosecco
4 1/2 cups vegetable broth, heated and divided
3 to 6 small zucchini, diced into 1/4-inch pieces, about 1 1/2 to 2 cups
8 fresh zucchini blossoms, pistils removed and blossoms thinly sliced
1/2 cup freshly grated Parmesan cheese, plus additional for serving if desired
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions

Step 1: Warm the Vegetable Broth

Keep the 4 1/2 cups vegetable broth warm in a saucepan over low heat. Reserve 1/2 cup for finishing the risotto.

Step 2: Sauté the Shallot

Heat the extra-virgin olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or wide saucepan over medium heat.

Add the shallot and cook for 2 to 3 minutes, stirring occasionally, until soft and translucent without browning.

Step 3: Toast the Risotto Rice

Add the Arborio or Carnaroli rice and cook for about 1 minute, stirring continuously to coat the grains with the olive oil and butter.

Step 4: Add the Prosecco

Pour in the Prosecco and cook for 2 to 3 minutes, stirring frequently, until it is mostly absorbed.

Step 5: Gradually Add the Broth

Add the warm vegetable broth about 1/2 cup at a time, using up to 4 cups. Stir frequently and allow most of each addition to absorb before adding more.

Continue cooking at a gentle simmer for about 15 minutes.

Step 6: Add the Zucchini

Stir in the diced zucchini and continue cooking for 3 to 7 minutes, adding more of the warm cooking broth as needed, until the rice is creamy and al dente and the zucchini is tender.

Step 7: Finish with the Zucchini Blossoms

Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter, zucchini blossoms, Parmesan, and 1/4 cup of the reserved warm broth.

Stir gently until the butter and Parmesan melt and the blossoms soften.

Step 8: Season and Serve

Season with kosher salt and freshly ground black pepper.

If needed, stir in some or all of the remaining reserved broth until the risotto is creamy and loose enough to gently spread across the plate.

Serve immediately with additional Parmesan or sliced zucchini blossoms if desired.

Notes

Arborio or Carnaroli rice can be used for this recipe. Do not rinse the rice before cooking because its surface starch contributes to the creamy texture.

Because zucchini vary considerably in size, use approximately 1 1/2 to 2 cups diced zucchini.

To prepare the zucchini blossoms, gently open each flower, remove the central pistil, and clean the blossoms carefully without soaking them.

Use a dry or brut Prosecco rather than a sweet variety for a balanced flavor.

The recipe calls for 4 1/2 cups of vegetable broth so there is enough liquid for cooking and adjusting the final consistency. Depending on the rice and cooking temperature, you may not need every drop.

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently with a small amount of vegetable broth.

To keep the recipe gluten-free, verify that the vegetable broth and other packaged ingredients are gluten-free when necessary.

Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.