Instructions: Prepare the flowers by removing the stamens and spiky sepals.

Tear each flower vertically into 4 strands.

Brush to get rid of any dust or insects but do not wash.

Slice the zucchini into very fine discs as thin as the flower strands.

Heat the chicken stock and check for seasoning.

Melt 75g of the butter and all the oil in a large heavy bottom pan and gently fry the onion until soft about 15 to 20 minutes.

Add the rice and off the heat stir until the rice becomes totally coated this only takes a minute.

Return to the heat add 2 or so ladlefuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid.

Continue to add more stock as the previous addition is absorbed.

After about 20 minutes add first the zucchini slices and then the flower strands along with the last two or three ladlefuls of stock.

The zucchini should have a little bite; the flowers will disappear and the rice will have a creamy coating but will remain al dente.

Add the remaining butter in small pieces the vermouth parmesan and basil leaves being careful not to overstir.

This summer risotto with young zucchini and the male zuchini flowers is both delicate and beautiful.

Serves 6

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