eat.this.food.

Summer Squash and Squash Blossom Risotto August 3, 2006

Even the squash hater loved this dish! What more can I say?

Ingredients:
• 1/4 pound summer squashes
• 6 Tbs unsalted butter
• 6 squash blossoms
• 1 medium onion
• 7 to 8 cups chicken stock
• 2 cups Italian rice (Arborio, Carnaroli, Baldo)
• 1/3 cup white wine
• salt and pepper
• 1 Tbs chopped sage
• 1 Tbs chopped marjoram
• 2 Tbs chopped parsley
• 1/2 cup grated Reggiano Parmesan Cheese, plus more for garnish

Directions:

1. Cut the squashes (a variety of baby ones is nice for color and flavor variety) into small cubes, wedges, or half circles, depending on their sizes and shapes. All the pieces should be bite size, so they will fit easily on a spoon.
2. Heat 2 Tbs of butter in a heavy saute pan, and saute the squash over lively heat until tender but crisp. Set aside.
3. Slice the squash blossoms into thin slices, from tip to stem, using all of the blossom.
4. Peel and dice the onion and cook in 2 Tbs of butter in the same saute pan used for the squash.
5. In another pot, warm the stock and keep it at a very low simmer.
6. When the onion is soft, add the rice and cook for a couple of minutes.
7. Add the white wine and cook, stirring, until the wine has been nearly absorbed.
8. Season, being careful to take into consideration the saltiness of the chicken stock.
9. Begin to add ladlefuls of stock, about a cupful at a time, letting each addition be almost all absorbed by the rice before adding the next. Be sure not to let the rice stick and scorch. It should cook over medium-low heat, and should never be allowed to dry out.
10. When the rice begins to soften but is still just a bit hard in the center, stir in the cooked squash, the squash blossoms, and the herbs and cook for 2 minutes.
11. Stir in 2 Tbs of butter and the Parmesan cheese.
12. Add more stock if needed, but in small amounts, keeping in mind the consistency you want to achieve. It should be loose and a little saucy, but not soupy.
13. Serve warm with grated Parmesan cheese.

Serves 4 to 6 as a main course; 6 to 8 as a first course

Recipe modified from Chez Panisse Vegetables