Zucchini Flower Risotto

Method

1. Finely chop the shallot.
2. In a pan, heat a little butter and a drop of oil. Add a few anchovy fillets and the chopped shallot. Sauté over low heat for about 2 minutes, letting the anchovies dissolve and the shallot soften. Be careful not to burn the shallot.
3. Increase the heat, deglaze with a splash of white wine. Let the alcohol evaporate, then lower the heat and cook gently. The whole operation should take about 5 minutes.
4. Set the shallot and anchovy mixture aside.
5. In another pan, melt some butter and a little oil. Add the carnaroli rice and toast it until the grains become translucent. Take your time for a good toasting.
6. Cover the rice with vegetable broth and cook, always keeping it covered with liquid, until half-cooked.
7. At halfway cooking, add the reserved shallot and anchovy mixture. Cover again with broth and continue cooking.
8. Meanwhile, prepare the zucchini flowers: open them and roughly cut them into pieces. Set aside.
9. When the rice is cooked, adjust seasoning (remember the anchovies are salty). Remove from heat and add butter for mantecatura (creaming).
10. Add the zucchini flowers at the very end, breaking up any large pieces by hand. Let the risotto rest for a minute.
11. Cut the mozzarella into small cubes.
12. Plate the risotto, top with mozzarella cubes, and finish with a generous grind of black pepper.