Risotto with courgettes, courgette flowers, almonds & Parma ham

Method

1. Heat the ham in a small pan for 1 minute, then drain and dry well.
2. Cut the courgettes into cubes and the almonds into thin strips.
3. In a saucepan, soften the shallot with 4 tablespoons of oil and 40 g of butter, then add the chopped courgettes and half of the almonds.
4. Simmer until the flavours blend; then add the rice and stir well with a wooden spoon.
5. Pour wine over the rice and let it reduce.
6. Continue cooking by adding the hot stock a little at a time.
7. Meanwhile, deep-fry the spring onions which you have previously cut into strips and placed in cold water to make them curl up.
8. In a separate frying pan, fry the ham over a high heat until it gets crispy.
9. When the rice is 3/4 cooked, add the courgette flowers cut into quarters.
10. When the risotto is ready, add the remaining butter and the Parmigiano Reggiano, then beat well to make it creamy.
11. Add the cardamom, the remaining oil, mint and basil.
12. Serve in warm dishes, garnishing with the crispy ham, the remaining almonds and the deep-fried spring onions.

Chef's tip

If you want to serve this dish to a vegetarian, just omit the Parma ham. You can also turn this recipe vegan by replacing the butter with olive oil and omitting the Parmesan cheese.

Serving suggestion

Goes well with almost any kind of dish, be it vegetable, cheese or meat-based.

Wine selection

Chardonnay, Sauvignon blanc, Gewürztraminer, Dolcetto d'Alba or Chianti.

Family tip

You can enrich this risotto by adding saffron to the sautéed vegetables.

Dish history

Risotto with courgettes is a healthy and nourishing dish for summertime. Although prepared with simple ingredients, such as courgettes, courgette flowers, Parma ham and Parmigiano Reggiano, it has and incredibly delicious and refined taste. Easy to cook, this recipe can be modified according to personal tastes and requirements, allowing everyone to enjoy it. Thanks to its mild aroma, it makes the ideal dish for children as well.