Collier's Courgette Risotto

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Preparation and Cooking

 In a large shallow pan add the olive oil & sweat the onion & garlic for 10 mins slowly.
Throw in the courgettes, (reserving the flowers) stir about for a few mins & add the rice.
Allow the rice to be come coated in the oil. Tip in the wine, allow to completely evaporate. Now slowly start adding the hot stock, one ladle at a time, only adding the next when the rice cries out for it, constantly stirring.
After about 20 mins or so, when the rice should be almost cooked, stir in the Colliers cheese & butter (and reserved flowers).
Taste, season and serve on a flat plate sprinkled with the herbs & parmesan.


Serves 2 as a main course 4 as a starter


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