Squash Blossom Risotto Recipes

RISOTTO WITH ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
• Bring the stock to a simmer in a saucepan.
• Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
• Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

RISOTTO WITH SQUASH BLOSSOMS

Steps:

• In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer.
• Heat the olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and saute, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
• Raise the heat to medium high. Add salt and pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy but slightly firm in the center, about 25 minutes.
• Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick skillet over medium heat until very hot, but not smoking. Prepare batter, by combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk. Dip each blossom in the batter and gently transfer to the hot oil. It will be necessary to do this in small batches. Fry until crispy and light brown, about 1 to 2 minutes per side. Roughly chop six of the cooked squash blossoms, and gently combine with the cooked rice. Divide the risotto among four plates, and garnish with the remaining fried whole squash blossoms. Serve immediately.

LEMON RISOTTO WITH SUMMER SQUASH

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
• Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
• When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

SQUASH BLOSSOM RISOTTO

Steps:

• Combine chicken stock and 2 1/2 cups water in a medium saucepan, place over medium-low heat, and bring to a simmer. Quarter each blossom lengthwise, and cut in half crosswise; set aside.
• Heat olive oil in another medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook until translucent, about 2 minutes. Add rice, and cook, stirring, until slightly opaque, about 2 minutes. Add wine, and cook, stirring constantly, until almost all the wine is absorbed, about 30 seconds.
• Add about 1/2 cup of the simmering stock to the rice, increase heat to medium high, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be nearly absorbed before adding the next.
• After about 10 minutes, add sliced squash; continue cooking, adding stock until rice is creamy looking and each grain is tender but slightly firm in the center. This process will take 15 to 20 minutes.
• Stir in the blossoms, butter, and Parmesan, and cook, stirring, for 1 minute. Remove from heat, stir in basil, adjust seasoning with salt and pepper, and serve immediately, garnished with basil sprigs.