The Montenapoleone Courtyard: Carnaroli Rice Simmered in Zucchini Blossom Brodo with Lemon Butter

Instructions

1. 1

   Pour 4 1/2 cups high-quality vegetable brodo into a medium saucepan over medium-low heat to maintain a faint, steady simmer. While the brodo warms, finely mince 1 medium shallot and thinly slice 1 small tender zucchini into gossamer coins.

   4 min

   Tip: Keeping the brodo hot is fundamental; introducing cold stock shocks the rice grains and stunts even starch release.

2. 2

   In a wide, heavy-bottomed sauté pan or shallow Dutch oven over medium heat, melt 1 tbsp unsalted European-style butter together with 1 tbsp extra-virgin olive oil. Add 1 medium shallot and sweat gently with a pinch of 1/4 tsp fine sea salt until translucent and sweet, about 3 minutes.

   3 min

   Tip: Never brown the shallot; we are creating a clear, light baseline for the dish.

3. 3

   Add 1 1/2 cups Carnaroli rice to the pan. Toast the dry grains (la tostatura) over medium-high heat, stirring constantly for 2 minutes until the edges turn translucent and the pan smells faintly like toasted hazelnuts. Splash in 1/2 cup dry white vermouth, listening for the sharp hiss, and stir continuously until completely absorbed.

   3 min

   Tip: The toast creates a firm exterior sleeve around each grain, acting as the structural pillar of a proper risotto.

4. 4

   Ladle in 1 1/2 cups high-quality vegetable brodo—enough to just submerge the grains. Lower heat to maintain a gentle, rhythmic simmer (all'onda rhythm). Allow the rice to drink the broth, stirring periodically to invite the starches to marry without breaking the grains.

   6 min

   Tip: Gentle simmering coaxed by regular gentle folds yields a creamier result than aggressive, rapid boiling.

5. 5

   Add the shaved 1 small tender zucchini and fold in another 1 1/2 cups high-quality vegetable brodo. Continue the gentle simmer for another 6 minutes, stirring occasionally as the liquid recedes.

   6 min

   Tip: Introducing the tender squash mid-cook allows it to melt gently into the background while retaining fresh garden vibrancy.

6. 6

   Add the remaining 1 1/2 cups high-quality vegetable brodo in two quick splashes alongside the ribbons of 8 fresh zucchini blossoms. Simmer gently for 4 minutes until the rice reaches an impeccable al dente bite and the blossoms wilt like silk ribbons.

   4 min

   Tip: The zucchini blossoms need barely four minutes of steam and simmer to soften while holding their sunny hue.

7. 7

   Remove the pan entirely from the heat. Let it sit quiet for 60 seconds. Add the remaining 3 tbsp unsalted European-style butter (well chilled), 3/4 cup Parmigiano-Reggiano, 1 tsp Meyer lemon zest, and 1 tbsp Meyer lemon juice. Beat vigorously with a wooden spoon in a circular motion (la mantecatura) until a glossy, velvety emulsion forms. Season with remaining 1/4 tsp fine sea salt and 1/4 tsp freshly cracked white pepper.

   2 min

   Tip: Off-heat whipping of cold butter and cheese into hot starch creates the luxurious cream without adding heavy cream.

8. 8

   Ladle the risotto onto warm, flat plates, tapping the base of each plate gently with your palm so the rice settles in a smooth, flowing wave ('all'onda'). Scatter over 2 tbsp fresh mint leaves and serve immediately.

   2 min

   Tip: Risotto waits for no one—serve immediately while the mantle remains fluid and luminous.