Canada, Lakeview, Niagara, Viognier, white wines, Wine and Dine, Wine and Food, Wines from Canada
Zucchini Flower Risotto with Lemon, Parmesan, and Ricotta
Jun
Everything has its time to bloom—and that time is now
Zucchini blossoms are impatient. They’re on the market for two or three weeks, then they’re gone. If you hesitate, all you’ll get is zucchini. If you grab them, you get something that defies categorization: tender, slightly sweet, almost translucent—and yet with a presence that transforms a dish. In risotto, they sit on top like a final thought that ties everything together. Lemon, Parmesan, a dab of ricotta for texture. And then the Lakeview Viognier from the Niagara Peninsula is poured into the glass—a wine that smells of jasmine, honeysuckle, and peach, as if someone had distilled a summer garden. The blossoms on the plate and the floral aromas in the glass speak the same language. This is no coincidence; this is early summer.
Ideal wine pairing: Lakeview Viognier (Niagara Peninsula, Ontario, Canada)
Lakeview Wine Co. is one of the established names in the Niagara Peninsula—one of Canada’s most significant wine-growing regions, where Lake Ontario acts as a natural climate buffer, enabling long, consistent ripening periods. Interesting fact: Lakeview is part of the same corporate group as EastDell Estates—both based in Niagara-on-the-Lake, both with a keen sense of what a cool climate can bring out in white grapes. The 2023 Viognier had a late start—a shortened growing season that minimized the risk of frost but concentrated the aromas. Moderate summer temperatures preserved the acidity, while a sunny, dry fall ensured optimal phenolic ripeness. The individual vineyard blocks were pressed separately, then blended and fermented in temperature-controlled stainless steel tanks—using a yeast strain from the Côtes du Rhône, the home of the Viognier grape. The result is a wine that combines varietal aromas with the fresh elegance of Niagara’s cool climate.
In the glass, it is a bright, luminous straw yellow. The bouquet is seductive and floral: jasmine, honeysuckle, and citrus zest open up, followed by juicy peach and apricot fruit with a hint of mango. Silky and smooth on the palate, medium-bodied, with the fresh Niagara acidity that keeps everything in balance. Extra dry – 1.2 g/l residual sugar, 12% alcohol. Light, floral, and summery in its precision. With zucchini flower risotto, this wine is not just a recommendation but a meeting of minds: the wine’s jasmine and honeysuckle notes mirror the floral aromas of the zucchini blossoms, the peach fruit responds to the lemon and ricotta, and the lively acidity keeps the creaminess of the risotto vibrant. A Viognier that knows exactly what it’s here for.
The recipe:
Zucchini Flower Risotto with Lemon, Parmesan, and Ricotta
Equipment
- 1 Breiter schwerer Topf oder Sauteuse für das Risotto
- 1 Kleiner Topf für den Fond
- 1 Schöpflöffel
- 1 Kleine Pfanne für die Zucchiniblüten
- 1 Reibe für Parmesan und Zitronenabrieb
Ingredients
FOR THE RISOTTO:
- 200 g Arborio or Carnaroli rice
- 1 shallot finely chopped
- 1 garlic clove finely chopped
- 2 Tablespoon of olive oil
- 80 ml dry white wine e.g., the Lakeview Viognier
- about 700 ml hot vegetable stock
- 40 g Parmesan cheese finely grated
- 2 1 tbsp cold butter
- 2 EL Ricotta
- Zest and juice of ½ lemon
- sea salt white pepper
FOR THE ZUCCHINI BLOSSOMS:
- 8 –10 zucchini flowers Stamp removed
- 1 1 tbsp olive oil or butter
- 1 A pinch of sea salt
FOR SERVING:
- 30 g Parmesan cheese thinly sliced
- Zest of ½ lemon
- Fleur de Sel
- 1 A drizzle of good olive oil
Instructions
PREPARE THE SAUCE:
- Heat the vegetable stock in a small saucepan and keep it warm over low heat.
STARTING THE RISOTTO:
- Sauté the shallot and garlic in olive oil over medium heat until translucent—do not brown.
- Add the rice grains and sauté for 1–2 minutes, stirring constantly, until they become slightly translucent.
- Pour in the white wine and let it reduce completely while stirring.
COOKING RISOTTO:
- Add the hot stock a ladleful at a time—always adding the next ladleful only after the previous one has completely reduced.
- Stir regularly.
- After about 18–20 minutes, the rice is cooked but still slightly al dente.
- Don’t let the last ladleful of stock reduce completely—the risotto should have a slightly runny consistency.
MANTECATURA:
- Remove the pot from the stove.
- Stir in the cold butter and grated Parmesan vigorously.
- Gently fold in the ricotta, lemon zest, and lemon juice.
- Season with salt and white pepper.
- Let it rest, covered, for 2 minutes.
ZUCCHINI FLOWERS:
- Just before serving, heat some olive oil or butter in a small skillet over medium heat.
- Gently warm the zucchini flowers for 20–30 seconds on each side.
- Season with sea salt—they should be warm, but not cooked.
SERVE:
- Spoon the risotto into two preheated deep plates.
- Arrange the zucchini flowers loosely and generously over the top.
- Finely grate some Parmesan cheese over the top.
- Sprinkle with lemon zest, fleur de sel, and a drizzle of good olive oil.
- Serve the Lakeview Viognier at 8–10 °C.
SIDE DISHES:
- Toasted ciabatta or focaccia
- Light tomato salad with basil and balsamic vinegar
Nutrition
