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Rice and Risotto

Zucchini Risotto with Squash Blossoms

While making the rounds at the Farmer’s Market this weekend, a beautiful, bright yellow bunch of squash blossoms stopped me in my tracks.  I had never previously cooked squash blossoms, though I have always been thrilled to see them on a menu.  I decided that I would fork over the four dollars for a dozen.  Now, every girl loves a nice bouquet, but I discovered that my husband likes to get flowers too, especially when they are seasonal and edible.

I put aside my temptation to place them in a vase on my dining room table (they really are beautiful!) and we began to brainstorm recipes.  We were torn between two preparations, both of which we had discovered on our honeymoon it Italy.  The first idea was to stuff them with something, like cheese or risotto, bread them, and deep fry them.  This is a seasonal favorite in Italy, and it is also one of the appetizers we passed at our wedding, the food item that undoubtedly received the highest praise from our guests.  There is absolutely nothing wrong with this preparation, and I recommend that you try it, but it is certainly the more mainstream approach in American kitchens.

The other preparation we discovered in Italy was to stir the blossoms into a risotto.  We decided on this preparation for two reasons:  for one, it seemed to us like a creative use of the ingredient, and furthermore, it allowed for the flavor of the squash blossoms to shine.

The blossoms can be slightly bitter, so make sure you remove the stems and the base of the flower.  Cut them in half lengthwise to inspect for bugs, and chop them into quarters or thirds.  They will shrink the same way a leafy green will during the cooking process.  What I enjoyed most about this recipe was how delicate the flavors were and how beautiful the dish looked when served.  I would recommend serving the risotto with a nice light fish or scallops and a crisp white wine.

Ingredients

• 1 cup Arborio rice
• 1 yellow onion, chopped
• 3 cloves of garlic, peeled and gently smashed
• 2 medium zucchinis, cut into 1/2 inch cubes
• 8-12 squash blossoms, stems and base removed, roughly chopped
• 1 cup dry, white wine, room temperature
• 4 cups chicken or vegetable stock, warmed in a small pot
• 1/4 cup Parmegianno Reggiano cheese
• 1/4 cup Romano cheese
• 2 tablespoons butter
• 1/4 cup olive oil
• Salt and pepper to taste

In a deep sauce pan, heat the olive oil over medium heat.  Add the onions and garlic and a pinch of salt.  Saute until the onions are soft.  Remove the garlic cloves and add the rice.  Once the rice becomes translucent, add the wine and a ladle of stock.  Stir frequently and allow the liquid to reduce until it starts to thicken.  Continue to add more stock, ladle at a time, stirring frequently, until you have only two or three ladles of stock remaining.  Add the chopped zucchini, and continue to add stock and stir.

When you come to the last ladle of stock, stir in the squash blossoms.  Add your final ladle full of stock, and stir gently until the risotto is moist, but the liquid is thick.  Add both cheeses and the butter to finish the risotto and taste for seasoning. Serve immediately.

Serves four.