Saffron, Zucchini and Squash Blossom Risotto

Heat broth in a medium pot to a boil then reduce to a simmer and keep warm. Remove one cup of broth to a small bowl and add saffron.

In a separate pan, heat olive oil over a medium flame. Chop onion and add to oil. Saute onion for 4-5 minutes until translucent. Add rice and saute for another two minutes until rice is lightly toasted.

Add white wine to rice and let cook until wine is almost completely absorbed. Add simmering vegetable stock 1/2 cup at a time stirring until mostly absorbed but some liquid remains. Stir often.

Meanwhile, heat butter in a saute pan over a medium high flame. Cut zucchini into a small dice. Add zucchini to butter along with some salt and pepper. Saute for 3 minutes until tender but still crisp.

After about 15 minutes of slowly adding broth to the rice, add the reserved saffron broth along with the par-cooked zucchini.

Remove the stems from the squash blossoms and cut into 1 inch pieces. Stir the blossoms into the rice and season the dish with salt and pepper. After about 20 minutes of total cooking time, the rice should be al dente with a creamy sauce.

Remove from heat and stir in the cheese. Serve immediately.