Instructions: Separate and wash the zucchini and blossoms. Slice the zucchini in 1/4-inch rounds and the blossoms crosswise into thirds.

In a wide, heavy skillet, heat the olive oil and saute the onion and shallot until translucent. Add the zucchini and blossoms and saute until wilted. Add the rice and toast lightly, turning constantly, until well coated with oil. Add the wine and cook until it evaporates. Add salt, 1 cup of the boiling stock, and the saffron, and cook 18 to 20 minutes, stirring constantly and adding stock repeatedly as previous batches are absorbed. (The finished risotto should be creamy, not milky).

Remove from the stove and stir in the butter, incorporating it thoroughly. Then stir in the cheese and freshly-ground pepper, and serve immediately.

This recipe yields 4 servings.

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