Zucchini Risotto With Stuffed Squash Blossoms

By Food52
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1 large shallot

1 cup Arborio rice

1/2 cup white wine

3-4 cups low-sodium organic chicken stock

1 large zucchini


Fresh Basil

Salt and Pepper

1/2 cup grated parmesan cheese

Juice of 1/2 lemon

6 zucchini flowers with stems

1 medium sized ball of fresh salted mozzarella cheese

1/2 cup flour

1/2 cup cold water

1 large egg

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