Risotto With Zucchini Flowers Recipe
Risotto With Zucchini Flowers tastes great. Risotto With Zucchini Flowers must be tried by Risotto lovers. The wine adds up the flavour of Risotto With Zucchini Flowers.
Ingredients
5 cups chicken stock
4 large shallots
24 freshly picked zucchini flowers
1/4 cup unsalted butter
1 1/2 tbsp olive oil
2 cups risotto rice
1/2 cup dry white wine
1 sprig thyme
4-6 fresh basil leaves
1/4 cup light or heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and white peppercorns
Directions
Bring the stock slowly to a boil.
While it is heating, peel and finely chop 3 of the shallots.
Rinse the zucchini flowers, set 8 of them aside and slice the rest into rings about 1/4 in thick.
Heat 1 1/2 tbsp of the butter together with 1 1/2 tbsp olive oil in a large, fairly deep, heavy bottomed skillet.
Fry the chopped shallots very gently for 10 minutes, stirring now and then; do not allow to color.
Add the sliced zucchini flowers and fry over low heat for 30 seconds, stirring gently.
Add the rice, turn up the heat, and cook, stirring continuously, for 1-2 minutes.
Add the wine and continue cooking until it has evaporated.
Add 1 cup boiling hot stock, stir, and continue cooking over moderately high heat so that the liquid boils; keep adding more hot stock as the liquid in the skillet reduces and is absorbed by the rice.
Stir occasionally.
After about 14 minutes, the rice should be tender but still have a little bite left in it.
The risotto should be very moist and creamy.
While the rice is cooking, peel and chop the remaining shallot and fry with the thyme in 1 tbsp of the remaining butter in a very small saucepan.
Add the remaining, whole, zucchini flowers and the finely chopped basil leaves; cook very gently, turning once or twice, for 1 minute.
Stir in the cream, a pinch of salt, and freshly grated white pepper; cook gently for another 30 seconds.
The whole flowers should be still slightly crisp.
When the rice is done, remove from the heat, add the remaining butter and the Parmesan cheese; stir gently as the butter melts.
Correct the seasoning.Remove and discard the thyme sprig.
While it is heating, peel and finely chop 3 of the shallots.
Rinse the zucchini flowers, set 8 of them aside and slice the rest into rings about 1/4 in thick.
Heat 1 1/2 tbsp of the butter together with 1 1/2 tbsp olive oil in a large, fairly deep, heavy bottomed skillet.
Fry the chopped shallots very gently for 10 minutes, stirring now and then; do not allow to color.
Add the sliced zucchini flowers and fry over low heat for 30 seconds, stirring gently.
Add the rice, turn up the heat, and cook, stirring continuously, for 1-2 minutes.
Add the wine and continue cooking until it has evaporated.
Add 1 cup boiling hot stock, stir, and continue cooking over moderately high heat so that the liquid boils; keep adding more hot stock as the liquid in the skillet reduces and is absorbed by the rice.
Stir occasionally.
After about 14 minutes, the rice should be tender but still have a little bite left in it.
The risotto should be very moist and creamy.
While the rice is cooking, peel and chop the remaining shallot and fry with the thyme in 1 tbsp of the remaining butter in a very small saucepan.
Add the remaining, whole, zucchini flowers and the finely chopped basil leaves; cook very gently, turning once or twice, for 1 minute.
Stir in the cream, a pinch of salt, and freshly grated white pepper; cook gently for another 30 seconds.
The whole flowers should be still slightly crisp.
When the rice is done, remove from the heat, add the remaining butter and the Parmesan cheese; stir gently as the butter melts.
Correct the seasoning.Remove and discard the thyme sprig.
