RISOTTO WITH COURGETTES AND THEIR FLOWERS

Preparation Method :

• Trim the courgettes and their flowers and slice very finely then heat the oil in a wide, deep pan and fry the sliced courgettes and their flowers until tender.
• Add the rice and stir to coat it with the oil. Cook it for about 5 minutes, stirring all the time, until the rice is hot and crackling.
• Add some seasoning and then begin to add the hot stock a ladleful at a time, stir constantly to prevent sticking and add more liquid when the rice has absorbed the previous quantity.
• After about 20-25 minutes remove the pan from the heat, when the rice is tender but firm to the bite.
• Adjust the seasoning and stir in the butter and cheese. Cover and rest for 5 minutes, then transfer onto a warmed platter to serve immediately.