With this recipe we want to offer a tasty and different way to use Puglian stracciatella. If you think this cheese is delicious, you'll be pleasantly surprised by how well it goes in risotto. Its flavour is both rich and delicate at the same time and its unmistakable creaminess is perfect for whisking into a risotto: leave the butter and the parmesan in the fridge and make the risotto by mixing in Puglian stracciatella and nothing else! An extra little handful of fresh stracciatella spread over the risotto when serving is the "icing on the cake", perfect for making your guests' mouths water! Try it, but only with the earliest spring courgettes and their flowers!
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Chop the onion and fry in a little extra virgin olive oil. Add the diced courgette; after 5 minutes add the courgette flowers having removed their stems and pistils. When the flowers are cooked, add the rice. Continue frying, add the white wine, let it evaporate and then continue cooking with the vegetable stock until done. Adjust the salt. Whisk in a generous spoonful of stracciatella cheese. Serve with a topping of some more stracciatella.