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Risotto of Squash Blossom

Prescription. Risotto of Squash Blossom

One of the best things about spring are the flowers. Then I was reminded of the diversity of recipes that can be made with the flower of the pumpkin. So today we’ll take one of those dishes that can be inputs or entrees. On today’s menu: Risotto with zucchini blossoms.

For this Risotto with Squash Blossom, we need to

  • 1 liter of broth of vegetables.
  • 400grs of zucchini, baby with flowers included. Or two pumpkins girls and 4 flowers. The flowers are separated and cut zucchini in slices and flowers into thin strips.
  • 80 grams of butter without salt.
  • 1 shallot, medium, minced finely
  • 300 grams of Arborio rice.
  • 120 ml. of dry white wine.
  • 50g of grated Parmesan.
  • Salt and pepper.

Ok, there goes them how to do this. The risotto you need is attention. So allow your time. In a saucepan over medium-low heat to warm up the broth. Before anything else, you need that your battery of kitchen is the first point of quality of what they eat, so that, if they are still inherited from the grandmother, now is the time to buy something new and agree. Here are several ideas and options to apply gift of spring.

Let’s take a skillet and heat a few 50grs. of the butter. Add the shallot, sauté over medium heat about three minutes and add the rice, stirring well for another three minutes. This way the rice binds well with the ingredients and regulates the absorption of liquids in the cooking, the important thing for the risotto. So here we add the wine and mix until absorbed.

Add vegetable broth to just cover the rice and with a wooden spoon move continuously. When you absorb most of the broth is prompted again to repeat the process for 10 minutes. Add the zucchini slices and flowers, and add a last ladle of broth. Cook for another 7 minutes until it almost consumed the broth.

Here is where comes the ultimate trick and the most important point for the texture of a risotto, so that when the rice is al dente and the liquid is almost absorbed (we are in the last aggregate of broth), add the parmesan and the butter is missing, they will be like two tablespoons.

Out of the fire. Move the risotto to mix well the cheese and the butter, season with salt and pepper and let stand for two minutes. The risotto is to serve it at the time, so check out good times and pamper your guests with new flavors.

Don’t forget to check our section of wines to see what they crave to accompany the dish.