SQUASH BLOSSOM RISOTTO

SQUASH BLOSSOM RISOTTO image

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Yield 4 servings

Number Of Ingredients 12

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2 tbsp unsalted butter
2 tbsp olive oil
1 cu chopped yellow onion
1 tsp salt
1/2 tsp freshly ground black pepper
1 lb risotto
1 lb assorted summer squash; 1/2 grated, 1/2 diced
5 cu chicken stock
1/2 cu white wine
2 tsp chopped garlic
1/2 cu Parmesan cheese
6 squash blossoms

Steps:

Bring chicken stock to a boil. Grate ½ pound of squash into a bowl (use large grate) add 2 squash blossoms and pour heated stock over. Cover and steep 15-20 minutes. Strain stock into sauce pan and gently reheat squash-infused stock. Over medium heat, in a heavy sauté pan, heat olive oil and 1 tablespoon butter. Add chopped onions and sauté until translucent (approx. 3 minutes). Add salt and pepper. Add half of diced squash and sauté 3 minutes. Add garlic. Stir in risotto. Sauté for 2 minutes. Add white wine and stir. Add stock, one cup at a time and stir until each cup of liquid is incorporated. In a separate sauté pan, heat oil and add remaining diced squash, sauté for 3-5 minutes. When risotto is ready, add 1 tablespoon butter and Parmesan cheese. Spoon risotto into 4 bowls. Garnish with sautéed squash, extra squash blossoms, and grated Parmesan.