by yummy supper
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yummy supper's Notes:
Expand7-8 cups chicken broth ( homemade if possible) Ask a question about this ingredient
1/4-1/2 pound Summer Squash Ask a question about this ingredient
6 tablespoons unsalted butter Ask a question about this ingredient
3 shallots Ask a question about this ingredient
2 cups Arborio rice Ask a question about this ingredient
1/3 cup Rosé or White Wine Ask a question about this ingredient
6 squash blossoms Ask a question about this ingredient
3 tablespoons fresh basil/and or mint Ask a question about this ingredient
juice of one Meyer lemon Ask a question about this ingredient
zest from 1 Meyer lemon Ask a question about this ingredient
1 cup Parmesan, freshly grated Ask a question about this ingredient
Heat chicken stock in a separate pot and keep going at a low simmer throughout cooking.
Ask a question about this stepChop squash into bite-sized pieces. Sauté in 2 tablespoons butter over medium heat until golden brown. Season with salt and pepper. Set aside.
Ask a question about this stepPeel and mince shallots. Cook in heavy bottomed saucepan with 2 tablespoons butter over medium heat. After a few minutes and the shallots are soft but not brown, add the rice. Stir to coat with butter and shallots. Cook for a few minutes until rice glistens. Add wine until almost absorbed. Add one ladle full of warm broth. Stir frequently. Maintain a gentle simmer and continue to add broth, keeping a consistent layer of liquid that just covers the cooking rice.
Ask a question about this stepWhen the risotto has cooked for 12-15 minutes and still has a firm bite, add chopped herbs and squash blossoms (sliced lengthwise). Cook for approximately 5 minutes more, still stirring regularly and maintaining a layer of broth covering the rice.
Ask a question about this stepWhen risotto is cooked through, but not at all mushy, remove from heat and add sautéd squash, lemon juice, zest, 2 last tablespoons butter, and 3/4 cup grated Parmesan. Season generously with salt and pepper. Stir and cover for a minute or two, then eat. Serve risotto with 1/4 cup of grated Parmesan to pass around the table.
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