INGREDIENTS

for 4 people:

280 g of Carnaroli rice

200 g of garlic cloves

10 zucchini flowers without their pistils

Extra virgin olive oil: as needed

1 knob of butter

Vegetable broth: to taste

Milk: to taste

1 shallot

Salt and Pepper To Taste.

PREPARATION

Remove the outer peel of the garlic cloves.

Place them in a saucepan and cover them with milk.

Remove them as soon as the boil begins

Let’s drain them and cover them again with fresh milk.

We repeat this step 3 times.

As soon as they are ready, blend them with a drop of milk until you get a nice creamy but not dense mixture.

Season with salt and add a drizzle of oil.

Meanwhile, finely chop the shallot and brown it with 2 tablespoons of oil. Prepare the vegetable broth with a carrot, a stick of celery, a clove of unpeeled garlic and a bay leaf and pour it into the sauté.

We combine the rice and mix gently.

Let’s blend it with wine, letting the alcohol evaporate.

Cook the Carnaroli rice by incorporating the hot vegetable broth until cooked.

In the meantime, cut the courgette flowers à la julienne and add them to the risotto 5 minutes from the final cooking, continuing to mix.

With the heat off, stir in the garlic cream, a knob of butter and grated Parmesan cheese.

We place the risotto on each plate and decorate it with a fresh courgette flower and a sprinkling of pepper.