45 minutes

Courgette Blossoms, 8
Some small Courgettes, usually they are Attached to Flowers
Small Leek, 1/2
Extra Virgin olive Oil, 1 Tablespoon
Vegetable Stock, 34 Oz
Carnaroli Rice, 6 Handfuls
Diced Bacon, 3,5 Oz
Some of Saffron Strands
Grated Parmesan Cheese, a Handful
Butter, 1 Knob


Heat the stock and keep warm over low heat. Remove pistils from the courgette blossoms, cut courgettes into small chunks and the leek into thin half moons. Heat some oil in a pan and then fry the bacon, leek and courgettes until golden brown, stirring often. Add rice and toast it for a few minutes on high heat, then add a couple of ladles of stock. Mix well, let the rice absorb the stock, then add some more as needed. When the rice is almost done, taste and season it with salt, put the saffron strands in a little stock and add to the rice. Before adding butter and parmesan cheese, add the courgette blossom. Stir well and serve your risotto straight away.

Thanks to: Il Deborino