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Risotto with Squash Blossoms and Ginger

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Brunetti's Cookbook illusSquash blossoms are another item that will be in season soon, and a great place to find them is in farmers markets. This is an unusual recipe for risotto and it would be good with either of the other two recipes we’ve shared from “Brunetti’s Cookbook.”

Risotto with Squash Blossoms and Ginger

3/4 pound squash blossoms

3 tablespoons extra virgin olive oil

2 shallots, finely chopped

1 teaspoon salt

2 crushed chicken bouillon cubes

2 tablespoons fresh ginger root, peeled and grated

1 3/4 cups risotto rice, such as Arborio, Carnaroli, Vialone Nano

1 ounce butter

1/3 cup Parmesan cheese, grated

Wash the squash blossoms. Keep the pistils and cut the petals. Heat the oil in a non-stick casserole and fry the shallots lightly together with the salt and 2 tablespoons of water. When transparent, add the squash blossoms and pistils and 1 cup water and cook for 15 minutes. Add the crushed stock cubes and 1 teaspoon of the ginger. Add the rice and cook, adding 4 cups of boiling water, 1 cup at a time. Cook for 20-30 minutes until al dente, then add the remaining ginger and mix well. Add the butter and Parmesan, and serve.

From “Brunetti’s Cookbook” by Donna Leon and Roberta Pianaro

 

 

 

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