I talk and talk, I promise and promise, and then I don't fulfil .. I'm just a lot of talking and a badge (do you remember this quote from "The Untouchables"?). Every single time, in fact, I come here, I tell you that my presence on this blog reduced a lot, that I'll make up for it, that you'll see me more often, and then I cook less and, therefore, I further reduce my presence on this poor blog. Does saying that I'll patch things up bring me bad luck? Does life beyond the blog really absorb me so much?

Whatever it is, I really hope I'll be able to cook a bit more in the next weeks, 'cause maybe I'll have a bit more time available (but I added the "maybe" just in case). But don't worry, in the past weekend I relaxed a bit and I cooked (hallelujah, hallelujah), so you'll have the pleasure (or displeasure) of seeing these 2 or 3 new recipes soon. Of course, if only I'd remember to take pictures every time I cook something new, maybe my blog will definitely improve, but I can't ask myself too much.

Coming back to topics much more interesting than my (lack of) mental health, let's talk about today's recipe. Some time ago I saw this recipe over at Manu's menu and I fell in love; so, thanks to a visit to the farmers' market on Saturday morning, I bought a nice bag of zucchini flowers and I made this delicate and springy risotto. A memorandum for me: next time remembering to make Parmigiano baskets before the risotto would be good: I remembered too late, and so I didn't make them. "More attention" will be my mantra from now on (and I know that mantra is going to fail). But, with Parmigiano I planned to use for the baskets, I made a hell of a creaming … ergo every cloud has a silver lining.


(Recipe from Manu's menu and slightly modified)

Ingredients (2 servings)

* unsalted butter

* a little onion, finely chopped

* 250 g carnaroli rice

* half a glass of white wine

* light vegetable stock (otherwise it'd overpower the delicate taste of zucchini flowers)

* 1 g of saffron (or a pinch of saffron threads)

* 10-12 zucchini flowers (or more, if you want)

* grated Parmigiano Reggiano


Melt a knob of butter in a frying pan large enough, and sauté the onion until translucent. Toast the rice for a couple of minutes and then simmer with white wine; then continue cooking slowly adding the broth, stirring from time to time. Meanwhile, wash and clean the zucchini flowers and chop them coarsely. Check for salt and season to your licking. After about 10 minutes (half cooking), add the saffron and the chopped zucchini flowers, then continue cooking the rice (I prefer leaving it slightly undercooked) until it's done. Turn off the heat and stir in a knob of butter and plenty of grated Parmigiano Reggiano, to make it creamy.

For the Parmigiano Reggiano baskets, I suggest you to take a look at Manu's recipe, where you can find step-by-step instructions and pictures.

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