medtran49
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2 entrée servings
Stock
6-1/2 cups water
1/2 medium onion, coarsely chopped
1 large zucchini, coarsely chopped
1 medium carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 sprig of parsley
1 sprig of thyme
3 basil leaves
3x1 inch long piece of Parmigiano Reggiano rind
1 Tbsp kosher salt
Risotto
3 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
2 shallots, finely minced
1 anchovy fillet in oil, minced
1-1/4 cups Arborio rice
2/3 cup dry white wine
Above stock
1 medium zucchini, seedy center removed, 1/4 inch dice
2 ounces Parmigiano Reggiano, grated
6 squash blossoms, cleaned and finely sliced
Salt and white pepper to taste
Garnish
6 squash blossoms, cleaned
3.5 ounces fresh goat cheese
1 ounce grated Pecorino Romano cheese
Salt and white pepper to taste
Directions
Fill a large pot with the water, add the herbs, salt, Parmigiano Reggiano rind, and vegetables over medium-high heat until the water is just about to boil, cover, lower the heat and simmer for about 30 minutes. Carefully strain the stock and keep it warm.
Add the olive oil to a large, shallow saucepan, the butter, the minced shallots, the anchovy fillet, and 1/2 tsp salt. Saute over low heat until the shallots become translucent. Add the rice and stir. Let the rice toast, stirring constantly, over medium-low heat, until the rice is translucent, almost pearly. This will take only a few minutes.
Over medium-low heat, add the white wine to the pot and stir until the rice has absorbed it. Start adding the stock, using around a cup each time, stirring almost constantly until rice has absorbed most of the liquid before adding more.
When you have used about half of the stock, add the zucchini and the finely sliced blossoms. Continue to add the stock to cook the rice. The whole process will take about 20-25 minutes, so remember to taste the risotto every now and then. The rice should be soft on the outside, with a little bite to the center, al dente, creamy and slightly wet. You don't want it to be tight and dry, or soupy, just in between. It should have a slight spread on the plate. You may not need all of the stock.
Remove the risotto from the heat, add the grated cheese and stir well. Taste and adjust seasoning. Garnish with the cheese stuffed blossoms if desired.
Stuffed squash blossoms
Mix the cheeses together. Season with salt and white pepper. Divide cheese mixture into 6 equal portions. Gently open the squash blossom petals and stuff. Close petals.
The blossoms can be eaten raw or they can be battered with a thin tempura batter and quickly fried just to set the batter.
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