Photo by SarahMK
A&M's Testing Notes:
Expand CollapseSarahMK's Notes:
1 large shallot Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
3-4 cups low-sodium organic chicken stock Ask a question about this ingredient
1 large zucchini Ask a question about this ingredient
Butter Ask a question about this ingredient
Fresh Basil Ask a question about this ingredient
Salt and Pepper Ask a question about this ingredient
1/2 cup grated parmesan cheese Ask a question about this ingredient
Juice of 1/2 lemon Ask a question about this ingredient
6 zucchini flowers with stems Ask a question about this ingredient
1 medium sized ball of fresh salted mozzarella cheese Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
1/2 cup cold water Ask a question about this ingredient
To cook the risotto, finely mince the shallot. Heat a pot (I like to use a cast iron pot for my risotto) on high and add some butter and olive oil and turn the heat down to medium high.
Ask a question about this stepAdd the shallot to the pot and sauté until translucent, about 5 minutes.
Ask a question about this stepAdd the Arborio rice to the pot and season with salt and pepper. Stir the rice so it becomes lightly toasted, for about 3-4 minutes.
Ask a question about this stepTurn the heat up to high and add the white wine. Let the wine reduce slightly and season again with salt and pepper.
Ask a question about this stepStart slowly adding the chicken stock by using a ladle. I do not heat my stock before adding it to the risotto, but you may do this if you like. Reduce the heat to medium and let the mixture simmer. Stir frequently. As each ladleful of the stock is cooked down, add another.
Ask a question about this stepThe risotto is done when the rice is al dente, about 20-25 minutes of cooking time. Turn off the heat and stir in 1 tablespoon (or more!) of butter, lemon juice, and the parmesan cheese. Season to taste with salt and pepper.
Ask a question about this stepFor the zucchini blossoms, make a batter by whisking the egg and cold water together. Slowly add in the flour while whisking, being careful to remove any lumps.
Ask a question about this stepDice the mozzarella into large chunks. Very carefully open up the blossoms and stuff the mozzarella inside. The blossoms can hold a lot of cheese and you can stuff with as much or as little as you like. Make sure the cheese is entirely encased in the blossom. Season blossoms with salt and pepper.
Ask a question about this stepMeanwhile, heat 3 inches of oil in a large heavy pot.
Ask a question about this stepCoat flowers in the batter, being careful to let the excess drip off. When the oil has heated to 375 degrees, add the blossoms two at a time. Cook in the oil for about two minutes, turning them over if necessary. They are done when they have turned a nice golden brown.
Ask a question about this stepRemove flowers from the oil and place on a paper towel. Immediately season with salt and pepper. Cook remaining blossoms two at a time.
Ask a question about this stepPlate risotto and sprinkle with fresh basil and more parmesan cheese if desired. Top each dish with 2-3 blossoms and enjoy!
Ask a question about this stepWhat do I do with the 1 large zucchini?!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I am missing a step between 5 and 6- thank you for pointing this out. Grate the Zucchini on the large side of a box grater. Press a dry towel into the zucchini to squezze out some of the water. When the risotto is about 3/4 of the way done, add the zucchini to the pot to cook through.