Squash Blossom Risotto
A delicious and quick late summer meal.
Prep Time5 mins
Total Time25 mins
Servings: 3 servings
- 1 tbsp olive oil
- 4 tbsp butter divided
- 1 cup chopped onion 1 small, or 1/2 large onion
- 1 cup Carnaroli or Arborio rice I always use 1/3 cup per person, and since there were 3 of us…
- 1/2 cup dry white wine
- 4-5 cups homemade or low-sodium chicken stock
- A few small summer squash
- 12 squash blossoms
- 1/2 cup grated Parmigiano Regiano Cheese
- Salt to taste
Heat the butter and olive oil in a heavy pot.
Add the onion, season with a little salt, and sauté until soft, about 5 minutes.
Add the rice and stir to coat. Continue stirring occasionally for about 2 minutes.
Add the wine and cook till it is absorbed.
Begin adding the stock, about 1/2 to 1/4 at a time, stirring frequently. When it begins to be absorbed, add more stock, never allowing it to get too dry. Keep rice at a low-medium simmer. Add about a teaspoon of salt during the first part of cooking so that it has a chance to get absorbed into the rice.
Meanwhile, cut the squash into small dice and sauté in a little butter in a separate pan, and slice the squash blossoms into fine strips.
After rice has been cooking for about 20 minutes, add the cooked squash.
Continue to cook until al dente (taste to check doneness), about 5 more minutes for Arborio, a bit longer (up to 30 minutes total) for Carnaroli. Adjust salt if needed, but be careful not to over-salt, as the cheese is salty.
When the rice has become creamy, and tastes done, remove from heat and add the sliced squash blossoms, the cheese, and the remaining butter.
Serve immediately with grated cheese to pass at the table.