Now you can make the famed Italian restaurant‘s Risotto Fiori E Camberi at home
RISOTTO FIORI E CAMBERI
1 cup Italian Arborio rice
1 small yellow onion chopped
3 tablespoons extra virgin olive oil
7 zucchini blossoms (4 coarsely chopped and 3 left whole for garnish)
7 red Sicilian shrimps unshelled and cleaned (4 chopped cooked with rice and 3 chopped raw for garnish)
½ cup dry white wine
7 cups homemade vegetable stock
Fresh basil for garnish
Lemon zest for garnish
Salt and pepper to taste
Clean the zucchini blossoms, removing the stems and pistils. Wash the blossoms in cold water and drain on paper towels. Heat the vegetable stock until it comes to a boil.
Heat 2 tablespoons of olive oil in a heavy saucepan, add the onions, and saute’ on low until translucent (about 5 minutes). Add the rice and cook for 2 additional minutes. Add the white wine and let it evaporate.
Start adding the heated stock (about half), 4 cleaned chopped shrimps, and 4 chopped zucchini blossoms. Cook on medium to low flame for 18 minutes, stirring gently with a wooden spoon, adding stock a little at a time as needed. When the rice is done drizzle 1 tablespoon of olive oil.
Plate the cooked Risotto. Place the remaining zucchini blossoms and chopped raw shrimp on the top, and garnish with lemon zest.
Serve immediately.
