SQUASH BLOSSOM RISOTTO
Steps:
- Bring chicken stock to a boil. Grate ½ pound of squash into a bowl (use large grate) add 2 squash blossoms and pour heated stock over. Cover and steep 15-20 minutes. Strain stock into sauce pan and gently reheat squash-infused stock. Over medium heat, in a heavy sauté pan, heat olive oil and 1 tablespoon butter. Add chopped onions and sauté until translucent (approx. 3 minutes). Add salt and pepper. Add half of diced squash and sauté 3 minutes. Add garlic. Stir in risotto. Sauté for 2 minutes. Add white wine and stir. Add stock, one cup at a time and stir until each cup of liquid is incorporated. In a separate sauté pan, heat oil and add remaining diced squash, sauté for 3-5 minutes. When risotto is ready, add 1 tablespoon butter and Parmesan cheese. Spoon risotto into 4 bowls. Garnish with sautéed squash, extra squash blossoms, and grated Parmesan.
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Ona Ara Ademuyiwa
[email protected]This risotto was a bit too rich for my taste. I think next time I'll use less butter and cream. The squash blossoms were a nice touch, though.
Rifaat Gh (Reefo)
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved the delicate flavor of the squash blossoms and the creamy texture of the risotto. I will definitely be making this again.
Samikshya Tamang
[email protected]This risotto was a delightful surprise! I wasn't sure what to expect, but the combination of flavors and textures was amazing. The squash blossoms were a unique and delicious addition. I would highly recommend this recipe to anyone looking for a new
The Ngugi's
[email protected]Solid recipe! The risotto was creamy and flavorful, and the squash blossoms added a nice touch. I made a few minor adjustments to suit my taste, such as using vegetable broth instead of chicken broth and adding a bit more Parmesan cheese. Overall, a
Ammar Haroon
[email protected]This recipe was a disaster! The risotto was bland and the squash blossoms were tough. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I used the wrong type of squash blossoms?
Hunter Farris
[email protected]I thought this risotto was just okay. The flavors were a bit too subtle for my taste. I would have liked a bit more garlic and maybe some added vegetables for color and texture.
siviwe ndela
[email protected]This risotto was a hit at my dinner party! Everyone raved about the unique flavor and beautiful presentation. I especially appreciated the tips on how to select and prepare the squash blossoms. Will definitely be making this again!
Brookelyn Long
[email protected]I love how this recipe showcases the delicate flavor of squash blossoms. The risotto was creamy and flavorful, and the squash blossoms added a touch of sweetness and a beautiful pop of color. I would recommend using fresh squash blossoms for the best
Rohan Ali
[email protected]This risotto was a bit time-consuming to make, but it was worth the effort. The flavors were complex and delicious. I especially liked the crispy sage leaves on top. Will definitely make this again for special occasions.
Adnan Sahotra
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind! The combination of flavors and textures was spot on. The squash blossoms added a unique touch that I really enjoyed. I'll definitely be making this again.
Usman AIl
[email protected]Followed the recipe to a T and it turned out amazing! The risotto was cooked to perfection, with a slight bite to it. The squash blossoms added a beautiful pop of color and a subtle sweetness. Will definitely be making this again!
Tahsin Adnan
[email protected]This risotto was a delightful culinary experience! The delicate flavor of the squash blossoms paired perfectly with the creamy texture of the arborio rice. I added a touch of white wine to enhance the floral notes of the squash blossoms, and the resu