Saffron, zucchine (with flowers) and speck risotto

Take flower off the zucchine. Wash and chop up. Remove petals, wash well

Chop up the petals, chop up the onion

Fry onion gently in oil for 2 mins until soft. Add rice and cook for 1-2 mins. Add wine and let it evaporate. Add zucchine and stir

Add the stock, stir and simmer for about 15 mins

Add saffron and stir

Add speck and petals, cook for another 5 to 10 mins. Add grated Parmesan and knob of butter to make it creamy, add more stock or water if needed, check for salt. Serve with more Parmesan :)