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Receta Risotto Con Fiori Di Zucca E Zucchine (Risotto With Squash Blossoms And Zucchini)

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Raciónes: 4

Ingredientes

Cost per serving $2.34 view details
  • 1 lb baby zucchini, blossoms attached
  • 2 Tbsp. extra virgin olive oil
  • 1/2 c. chopped onion
  • 1 Tbsp. chopped shallot
  • 1 1/2 c. Arborio or possibly Carnaroli rice
  • 1/2 c. dry white wine
  • 1/4 tsp salt or possibly to taste
  • 4 1/2 c. boiling chicken or possibly veal stock - (to 5 c.)
  • 1/4 tsp saffron threads
  • 6 Tbsp. unsalted butter in 6 pcs
  • 1 c. grated Parmigiano
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Separate and wash the zucchini and blossoms. Slice the zucchini in 1/4-inch rounds and the blossoms crosswise into thirds.
  2. In a wide, heavy skillet, heat the extra virgin olive oil and saute/fry the onion and shallot till translucent/soft. Add in the zucchini and blossoms and saute/fry till wilted. Add in the rice and toast lightly, turning constantly, till well coated with oil. Add in the wine and cook till it evaporates. Add in salt, 1 c. of the boiling stock, and the saffron, and cook 18 to 20 min, stirring constantly and adding stock repeatedly as previous batches are absorbed. (The finished risotto should be creamy, not milky).
  3. Remove from the stove and stir in the butter, incorporating it thoroughly. Then stir in the cheese and freshly-grnd pepper, and serve immediately.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 357g
Recipe makes 4 servings
Calories 656  
Calories from Fat 461 70%
Total Fat 51.7g 65%
Saturated Fat 19.76g 79%
Trans Fat 0.0g  
Cholesterol 182mg 61%
Sodium 280mg 12%
Potassium 864mg 25%
Total Carbs 5.96g 2%
Dietary Fiber 1.4g 5%
Sugars 1.01g 1%
Protein 36.8g 59%
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