Risotto Stuffed Squash Blossoms
Makes 18 Blossoms
What’s better than risotto? “Nothing!” we hear you scream.
Not so fast. We think we’ve managed to find a way to make it even tastier, even more decadent (although perhaps not as decadent as our white alba truffle risotto recipe), and give it a crispy crust: stuff it in a squash blossom and fry it!
Risotto stuffed squash blossoms: just as simple (and delicious) as they sound.
INGREDIENTS
- About 18 Squash Blossoms
- 4 tsp Onion, very finely chopped
- About 1 ½ cups low salt Vegetable Stock or Chicken Stock*
- 1/3rd cup Carnaroli or Arborio Rice
- 1 tsp White Wine
- 2 ½ – 3 tbsp Parmigiano Reggiano
- 1 tsp unsalted Butter
- Salt to taste
- Olive or Canola Oil for pan frying
DIRECTIONS
1
Make a small batch of risotto using the above ingredient proportions and following these basic risotto instructions, or simply use leftovers from your favorite risotto recipe.
2
Let the risotto cool until it sets.
3
Use the blade of a butter knife to gently fill the squash blossoms with the risotto, just up until the point where the four petals separate from each other.
4
Gently twist the tops of the petals closed around the filling.
5
Get 1/8th inch of oil hot in a cast iron skillet over medium heat.
6
Add the filled squash blossoms, being careful not to crowd the pan. Cook each blossom only briefly on each side, just until they brown slightly and become more translucent.
7
Serve.
- Variations
1
We’ve omitted breading or batter here to allow the richness and texture of the risotto to shine through, but you could dip these blossoms in eggs and breadcrumbs or tempura fry them.
2
Experiment with different flavors of risotto. Why not try adding wild mushrooms, kabocha squash & pecans, or saffron?
*
The exact amount of stock needed will vary somewhat from batch to batch as well as between different varieties of risotto rice, so always have a little more on hand than you think you’ll need.
Comments 3
That could be addictive.
What a lovely recipe for squash blossoms! I adore them!
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