I couldn't believe my luck when my mother-in-law gave me a basket of zucchini blossoms last Monday! She knows I love them. Actually my brother-in-law (my husband's brother) planted an acre garden at his farm and since he was still harvesting the zucchini blossoms , he had plenty to share with the family. Well, I already had made Fried Zucchini Blossoms and Zucchini Blossom Frittata so I made Risotto with Zucchini Blossoms to share with the family.I prefer to use Vialone Nano, a medium grain rice to make risotto, but the Arborio and Carnaroli rice are also good choices. Home made broth is preferable to make risotto, but a quick broth make with bouillon cubes can also be used.
Before you start making the risotto, prepare the ingredients you will be using. In this case, wash the zucchini blossoms, remove the stamens, and cut in slivers. Make the risotto just before you plan to serve it. It will become mushy if it is reheated. Keep the broth simmering as you add it to the risotto and stir the risotto constantly. Taste the rice to determine whether it is cooked preferably 'al dente' (firm but not hard). Add the Parmigiano cheese and butter at the end.
Before you start making the risotto, prepare the ingredients you will be using. In this case, wash the zucchini blossoms, remove the stamens, and cut in slivers. Make the risotto just before you plan to serve it. It will become mushy if it is reheated. Keep the broth simmering as you add it to the risotto and stir the risotto constantly. Taste the rice to determine whether it is cooked preferably 'al dente' (firm but not hard). Add the Parmigiano cheese and butter at the end.
Risotto with Zucchini Blossoms Recipe
Ingredients:
2 tbsps olive oil
1 chopped medium onion
2 cups Vialone Nano or Arborio rice
1 1/2 cups white wine
4-5 cups chicken or vegetable broth
1 cup grated Parmigiano Reggiano cheese
1 tbsp butter
10-15 zucchini blossoms, cleaned and slivered
Preparation:
- Heat olive oil in a medium saucepan over medium heat.
- Add onions and cook until soft.
- Add the rice and stir to coat well.
- Add the wine, bring to a simmer and cook until the wine has been absorbed.
- Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
- Once the rice is cooked (do not over cook otherwise it will become mushy), add the butter and Parmgiano cheese.
- Stir in the slivered zucchini blossoms.
- Serve hot with extra Parmigiano Reggiano if desired.
Print a copy of the Risotto with Zucchini Blossoms Recipe.
2 comments:
That risotto looks awesome! And you really should submit that second zucchini blossoms photo to FG, TS and PG!
I'll take zucchini blossoms any which way, but this risotto looks particularly delicious!
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