Risotto with Zucchini Petals and Basil

Ingredients

 * 5 to 5½ cups unsalted vegetable stock
 * 1 cup finely chopped yellow onion
 * 4 tbsp unsalted butter
 * 1½ cups arborio rice
 * ½ cup dry white wine
 * 1 tsp kosher salt
 * 2 cups diced small, tender zucchini
 * ½ cup freshly grated Parmigiano-Reggiano cheese
 * 1 cup coarsely chopped basil leaves
 * 18 zucchini blossoms, petals only, cleaned and torn in large pieces, optional
 * freshly ground black pepper to taste

Directions

 * 1) Heat stock over very low heat in small saucepan, and continue cooking.
 * 2) Melt 2 tablespoons butter in large saucepan over medium heat.
 * 3) Add onion, and cook, stirring often, for 5 minutes, or until soft but not brown.
 * 4) Add rice, reduce heat to medium-low and stir for 1 minute.
 * 5) Add wine and salt.
 * 6) Stir rice continuously with large wooden spoon until all liquid is absorbed.
 * 7) Ladle in 1 cup of hot stock, and stir often while rice cooks gently.
 * 8) When rice absorbs first cup of stock, add second.
 * 9) Continue stirring and adding stock, always waiting until rice absorbs liquid before adding more, allowing about 30 minutes to cook.
 * 10) When done, rice is creamy and tender but with firm center.
 * 11) Stir in zucchini, and cook for 1 minute.
 * 12) Stir in cheese, remaining butter and basil.
 * 13) If necessary, add more stock to keep risotto moist and creamy—it should form a spreading mound if spooned onto plate.
 * 14) Stir in blossoms, if using.
 * 15) Season to taste.