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Ingredientes
- 4 c. chicken stock
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 x leeks, white, light-green part only thinly sliced
- 1 c. finely-minced onion
- 2Â 1/2 tsp chopped garlic
- 1Â 1/4 c. Arborio rice
- 1/2 c. dry white wine
- Â Â Salt
- Â Â Freshly-grnd black pepper
- 14 x fried squash blossoms
- Â Â Opal basil for garnish minced
- Â Â Grated Parmesan for garnish
- 1 c. extra-virgin extra virgin olive oil
- 1 lrg egg yolk
- 1/4 c. cool whole lowfat milk
- 2 Tbsp. all-purpose flour
- 14 x squash blossoms
Direcciones
- In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer. Heat the extra virgin olive oil in a heavy 4-qt saucepan over medium heat, add in leeks, onions, and garlic and saute/fry, stirring frequently with a wooden spoon, till soft but not browned, about 6 min. Add in rice and continue stirring till the edges of the rice are translucent/soft, about 3 min. Add in wine and cook, stirring constantly, till nearly all the wine is absorbed, about 30 seconds.
- Raise the heat to medium-high, add in salt and pepper to taste, and about 1/2 c. of the simmering stock; cook, stirring constantly, till nearly all the stock is absorbed. Continue adding stock, about 1/2 c. at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, till the rice is creamy but slightly hard in the center, about 25 min.
- Meanwhile, fry the squash blossoms. Heat extra virgin olive oil in a 12-inch nonstick skillet over medium heat till very warm but, not smoking. Prepare batter by combining egg yolk, lowfat milk, flour, and 2 Tbsp. cool water with a whisk. Dip each blossom in the batter and gently transfer to the warm oil. It will be necessary to do this in small batches. Fry till crispy and light brown, about 1 to 2 min per side.
- Roughly chop 6 of the cooked squash blossoms and gently combine with the cooked rice. Divide the risotto among 4 plates, and garnish with the remaining fried whole squash blossoms. Serve immediately.
- Makes 4 servings.
- Serving Ideas : Squash blossoms can also be served alone as an appetizer - stuff them with fillings like herbed ricotta or possibly goat's cheese before frying.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 841 | |
| Calories from Fat 544 | 65% |
| Total Fat 61.54g | 77% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 503mg | 21% |
| Potassium 384mg | 11% |
| Total Carbs 56.07g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.79g | 2% |
| Protein 11.13g | 18% |
