Courgette and courgette flower risotto with burrata

The many gourmet dishes on offer at the Bucaneve hotel and restaurant in Bielmonte include our Carnaroli Classico Biologico rice.
Chef Tonetto has already begun to experiment with our products in his kitchen, and has created a tasty dish that we will describe for you!

INFO

Rice: Carnaroli Classico
Time: 20 min.
Difficulty: Easy
Category: First

Portions: 4 people

INGREDIENTS

300 g Tenuta Castello Carnaroli rice
3 courgettes
12 courgette flowers
150 gr burrata
1 onion
Vegetable broth
1 glass of dry white wine
Extra-virgin olive oil
Butter
Grated parmesan cheese
Salt
Garlic

PREPARATION

Wash the courgettes, cut the green part only into cubes, toss quickly with a clove of garlic and extra-virgin olive oil; clean the courgette flowers by removing the internal pistil and cutting them into cubes. Heat up the extra-virgin olive oil in a pan and lightly fry the finely chopped onion for a couple of minutes. Add the rice, toast it, lightly salt it and when it is hot, pour in the white wine and let it evaporate, then add the boiling broth; half-way through, add the courgette flowers, then finish cooking the rice. Once it has finished cooking, add the tossed courgettes and mix in the butter and parmesan.

GARNISHING

Prepare a cream with the remains of the courgettes as follows: toss the courgettes in a pan with the extra-virgin olive oil and a clove of garlic; remove the garlic and add the vegetable broth; once they have finished cooking, blend it all. Set the risotto out onto plates and garnish with flakes of burrata, the courgette cream and some flowers.