Summer Risotto With Zucchini, Zucchini Flowers & Pesto

Summer Risotto With Zucchini, Zucchini Flowers & Pesto is one of the Traditional Peranakan Food.

Ingredients:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Olive Oil
• 1/2 Cup Finely Chopped Onion
• 1 1/2 Cups Arborio Rice
• 1 Cup Dry White Wine
• 5 Cups Homemade Vegetable or Chicken Broth, Heated
• 1 1/2 Cups Finely Diced Zucchini (1/2-inch dice)
• 10 to 12 Zucchini Flowers, Stamens Removed & Diced
• 1 Tablespoon Homemade Basil Pesto
• 1 Teaspoon Lemon Juice
• Salt & Pepper

To Finish:

• 1 Tablespoon Unsalted Butter
• 1/3 Cup Grated Pecorino Romano Cheese

Directions:

1. Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat.
2. Add the onion, and cook until translucent, stirring often, about 5 minutes.
3. Add the rice, and stir to coat the rice completely with the oil mixture.
4. Cook for an additional 3 minutes, stirring often.
5. Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed.
6. Add a ladleful of warm broth and continue to cook, stirring constantly.
7. Halfway through the cooking period, or 10 minutes, add the diced zucchini.
8. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.
9. With the last addition of broth, add the chopped zucchini flowers, pesto, and lemon juice.
10. Stir to mix, and season with salt and pepper to taste.
11. Cook another 3 to 4 minutes, then remove from the heat.
12. Stir in the butter and the grated cheese, and stir until the cheese has completely melted into the rice.
13. Serve immediately on warm plates.