Heat a drizzle of olive oil in a wide saucepan and sweat the chopped onion over low heat but do not brown.
Add the rice and sauté over medium heat for a few minutes, stirring continuously, until all of the rice is translucent and very lightly browned. Add white wine and allow it to evaporate.
Cook the rice over high heat, adding a ladleful of hot broth all at once and stir occasionally so the rice does not stick.
Remove the stamens, gently rinse, dry and cut the squash blossoms into strips and add to the rice mixture. Add the cleaned scampi last and cook for 15 minutes.
Season with salt if necessary, and continue cooking, adding the remainder of the broth all at once. Remove from heat and stir in butter before serving.
Fresh and savory flavors that tend toward sweetness thanks to the scampi, zucchini blossoms and rice that contrast with fragrance and succulence. A white wine with a straw-yellow color that has a fresh white fruit and flower bouquet and is dry, hot, fairly mellow, rather fresh and slightly savory. Marche Passerina I.G.T.
The rice continues to cook for a few minutes even after it has been removed from heat. To prevent it from overcooking, be careful to turn off the heat when the rice is slightly al dente.