Risotto with pumpkin flowers

First we have to prepare the ingredients so we start to clean the pumpkin flowers that will be deprived of the pardo and rinsed gently then dried and cut into four, taking care to leave a couple of whole for the final decoration of the dish. We clean and dice the zucchini, dice the bacon and cut the onions in slices. So let's start preparing the risotto. In a casserole, put the onion and two tablespoons of oil and let it wither in a gentle heat. When it's ready, we'il add the bacon that we're going to brown. As soon as the bacon is well browned, let from the pan and let's put it aside, add the rice and let it toast, turning it continuously, for about 3 '. Smudge with the wine then add the cubes of zucchini and start adding the vegetable broth little at a time and anyway whenever the rice has absorbed almost everything. At half cooking we add turmeric, paprika and we continue to amalgamate everything. When you miss about 5 ' at the end of the cooking of our risotto, we will add the pumpkin flowers that we amalgamate to the risotto without forgetting to continue to wet with the broth. Turn off the flame, fix salt and pepper and add the Asiago, parmesan and bacon previously set aside. Stir the rice until the risotto is creamy and has incorporated all the cheese. We flatten…