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Receta Risotto Con Fiori Di Zucca E Zucchine (Risotto With Squash Blossoms And Zucchini)
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Ingredientes
- 1 lb baby zucchini, blossoms attached
- 2 Tbsp. extra virgin olive oil
- 1/2 c. chopped onion
- 1 Tbsp. chopped shallot
- 1Â 1/2 c. Arborio or possibly Carnaroli rice
- 1/2 c. dry white wine
- 1/4 tsp salt or possibly to taste
- 4Â 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
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Separate and wash the zucchini and blossoms. Slice the zucchini in 1/4-inch rounds and the blossoms crosswise into thirds.
- 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).
- Remove from the stove and stir in the butter, incorporating it thoroughly. Then stir in the cheese and freshly-grnd pepper, and serve immediately.
- 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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