Zucchini flower Risotto

12 zucchine flowers
6 baby zucchine stock
150gr butter
s & p
olive oil
1 red onion
300gr Arborio rice
white wine
grated parmesan
basil leaves

Remove the stamens & spikey bits of the flowers. Tear into strands. Melt the butter & cook the zucchine cut into small rounds with the onion until soft. Add the rice & let it become coated in the butter mixture. Add wine & continue stirring for a minute. Start adding the broth, stirring continuously until the rice is ”al dente”.
About 10” before the end of the cooking, add the flowers, s & p. When ready add some basil leaves with some more butter & sprinkle with parmesan.