- 300 g rice (Arborio o Carnaroli)
- 20 fresh king prawns
- 3 courgettes
- 12 courgettes flower
- 1 small shallot
- 2 liters vegetable stock
- 1/2 glass of white wine
- 1 zafferan small bag
- 4 spoons extravergin olive oil
- 30 g butter
Shell the prawns. Wash the zucchini and cut them into rounds. Wash the zucchini flowers and remove the pistil. Heat in a pan 2 tablespoons of oil, add the shrimp and zucchini and let them jump over high heat for about 5 minutes, add the zucchini flowers, a little salt and pepper and cook everything for a couple of minutes.
Peel and chop the shallot and fry in 2 tablespoons of oil in a saucepan, add the rice and toast for 2 minutes, stirring with a wooden spoon.
Stir in the saffron dissolved in a little hot broth, pour in the wine and let evaporate almost completely. Pour a ladle of hot stock, stir and continue cooking the risotto combining, as it absorbs more hot broth.
A few minutes before removing from the heat, add the shrimp, zucchini and squash blossoms with their gravy. At the end stir the risotto with butter and serve immediately.