Zucchini Risotto With Stuffed Squash Blossoms

Ingredients

• 1 large shallot
• 1 cup Arborio rice
• 1/2 cup white wine
• 3-4 cups low-sodium organic chicken stock
• 1 large zucchini
• Butter
• 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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