Summer Squash Blossom Risotto
A memory of winter, with the warmth of summer
ingredients:
2 tbsp butter
2 tbsp extra-virgin olive oil
1 medium onion or 1 large leek
3 to 4 small zucchini (about 2 cups)
10 to 15 zucchini flowers (about 2 cups)
5 to 6 cups vegetable stock
2 cups arborio rice
1 cup white wine
2 tbsp finely chopped fresh basil
Salt and pepper to taste
Optional finish 2 tbsp extra-virgin olive oil or 2 tbsp butter
1 cup grated Parmigiano-Reggiano
Directions
Heat butter and olive oil in a medium-sized pot. In a separate pot, heat stock on low. Add finely chopped onion and/or leeks and sauté until tender. Add chopped zucchini, stir and sauté until beginning to colour. Add rice to pan and sauté while stirring for 3 to 4 minutes. Add wine and stir until absorbed. Lower heat to a simmer. Begin adding heated stock, one ladleful at a time, stirring occasionally (wait until most of the liquid is absorbed before adding the next ladleful).
Continue to add stock for about 25 minutes, until rice is getting tender but is still a little bit firm on the inside, then remove from heat. Add zucchini flowers, fresh basil and optional olive oil or butter and Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
