6 courgette flowers
1 clove garlic, peeled
1 onion, finely chopped
1 celery stick, finely chopped
150g arborio rice
1 litre chicken stock, or vegetable stock
125 ml white wine
freshly grated parmesan
good knob of butter
basil, freshly torn
Remove the stamens from inside the courgette flowers. Thinly shred the courgette flowers.
Slice the courgettes lengthways into quarters and then chop into small thin discs.
Heat a pan, add a glug of olive oil and fry the onion and celery for 3-4 minutes, or until softened sliced then add the courgettes and garlic, cook for 4-5 minutes, or until tender.
Add the rice to the pan and stir to coat in the oil. Cook for a few minutes, then add the white wine and let simmer till wine reducued.
Keep the chicken stock hot in a pan set over a low heat. Add a ladleful of the chicken stock to the pan with the rice, stirring frequently. Allow the rice to absorb most of the liquid before adding another ladleful of stock. Continue to cook for about 20 minutes, adding the stock until the rice is tender with a creamy texture.
Stir the shredded courgette flowers into the risotto along with the butter and parmesan. Season, to taste, with salt and pepper and stir in the basil.