4 tablespoons olive oil
1 white onion, finely chopped
4 whole garlic cloves, peeled and separated
360g arborio rice
150g yellow zucchini
150g zucchini blossoms
150g pumpkin blossoms
1 1/2 liters vegetable broth
Salt and pepper to taste
4 tablespoons unsalted butter
4 tablespoons granulated Parmesan cheese
4 tablespoons orange juice
4 tablespoons sweet vermouth
20 crispy fried basil leaves
4 tablespoons olive oil
1 white onion, finely chopped
4 whole garlic cloves, peeled and separated
360g arborio rice
150g yellow zucchini
150g zucchini blossoms
150g pumpkin blossoms
1 1/2 liters vegetable broth
Salt and pepper to taste
4 tablespoons unsalted butter
4 tablespoons granulated Parmesan cheese
4 tablespoons orange juice
4 tablespoons sweet vermouth
20 crispy fried basil leaves
1
In a skillet, heat the olive oil over medium heat
Add the onion and garlic and sauté until golden brown
2
Add the arborio rice and cook for 1-2 minutes, stirring constantly
3
Gradually add the vegetable broth, stirring continuously, and season with salt to taste
4
Cook for approximately 20 minutes or until the rice is al dente
Turn off the heat and stir in the butter and Parmesan cheese
5
Season with additional salt and pepper if needed, then stir in the orange juice and sweet vermouth
6
Let it rest for three minutes before serving
Garnish with crispy fried basil leaves and zucchini blossoms on top.
