Risotto with Zucchini Petals and Basil

== Ingredients ==
* 5 to 5½ cups unsalted vegetable stock
* 1 cup finely chopped yellow onion
* 4 tbsp unsalted butter
* 1½ cups arborio rice
* ½ cup dry white wine
* 1 tsp kosher salt
* 2 cups diced small, tender zucchini
* ½ cup freshly grated Parmigiano-Reggiano cheese
* 1 cup coarsely chopped basil leaves
* 18 zucchini blossoms, petals only, cleaned and torn in large pieces, optional
* freshly ground black pepper to taste
== Directions ==
# Heat stock over very low heat in small saucepan, and continue cooking.
# Melt 2 tablespoons butter in large saucepan over medium heat.
# Add onion, and cook, stirring often, for 5 minutes, or until soft but not brown.
# Add rice, reduce heat to medium-low and stir for 1 minute.
# Add wine and salt.
# Stir rice continuously with large wooden spoon until all liquid is absorbed.
# Ladle in 1 cup of hot stock, and stir often while rice cooks gently.
# When rice absorbs first cup of stock, add second.
# Continue stirring and adding stock, always waiting until rice absorbs liquid before adding more, allowing about 30 minutes to cook.
# When done, rice is creamy and tender but with firm center.
# Stir in zucchini, and cook for 1 minute.
# Stir in cheese, remaining butter and basil.
# If necessary, add more stock to keep risotto moist and creamy—it should form a spreading mound if spooned onto plate.
# Stir in blossoms, if using.
# Season to taste.
Category:Basil Recipes
Category:Medium-grain rice Recipes
Category:Parmesan cheese Recipes
Category:Risotto Recipes
Category:Squash blossom Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes
Category:White wine Recipes
Category:Yellow onion Recipes
Category:Zucchini Recipes