Risotto with Southern Aromas from Basilico Italy

Updated at: Sat, 03 Aug 2024 06:26:36 GMT

Step 1

Remove the flowers from the courgettes, clean them and cut them into small pieces; chop the flower calyxes and cut the courgettes into slices. Fry a piece of chopped onion and carrot in a saucepan with a drizzle of oil; brown the rice, then add a ladle of boiling broth, then cook it, adding the remaining broth little by little, in about 20 minutes.

Step 2

Add the chopped courgettes, flowers and calyxes of flowers and a slice of very small diced pepper 5' before turning off the heat. Turn off the heat and stir in the risotto with 6 tablespoons of grated parmesan and 6 tablespoons of oil. Add the peas and complete with Taggiasca olives and chopped desalted capers, chopped dried tomatoes and oregano.

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