Per prima cosa laviamo delicatamente i fiori di zucca. Rimuoviamo le foglioline in basso ed il gambo.
Apriamo delicatamente i fiori di zucca, uno alla volta e rimuoviamo il pistillo. Laviamo molto delicatamente con poca acqua fredda ed asciughiamo con un panno.
Tagliamo a listarelle i fiori di zucca e teniamo da parte.
Prepariamo un brodo vegetale con sedano e carote, oppure con un dado granulare.
Scaldiamo un tegamo basso e largo.
Non appena sarà caldo, aggiungiamo il riso e lasciamo tostare per circa un minuto.
Aggiungiamo il primo mestolo di brodo e mescoliamo. Lasciamo assorbire il brodo, quindi aggiungiamo ancora un altro paio di mestoli.
Procediamo in questo modo fino a fine cottura. Saranno necessari circa 20 minuti per la cottura.
Quasi al termine della cottura aggiungiamo lo zafferano e mescoliamo.
Per ultimo e solo al termine della cottura, abbassiamo la fiamma ed aggiungiamo i fiori di zucca.
Amalgamiamo per bene il tutto ed infine mantechiamo a fuoco spento con burro e parmigiano.
Serviamo completando con un poco di pepe nero macinato.
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