Description
This Squash Blossom Risotto is a creamy, flavorful Italian-inspired dish that combines delicate squash blossoms with creamy Arborio rice, Parmesan cheese, and aromatic herbs. Perfectly cooked on the stovetop, this risotto offers a luscious texture with a subtle floral note from the squash blossoms, making it an elegant and comforting meal to enjoy any time.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 5 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Main Flavor Addition
- 1 cup fresh squash blossoms, cleaned and sliced
Garnish
- Fresh basil leaves
Instructions
- Warm Broth: In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat to ensure it’s ready for gradual addition to the rice.
- Sauté Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to build the base flavor.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, careful not to let it burn to keep a fresh aromatic taste.
- Toast Rice: Add the Arborio rice to the skillet, stirring continuously to coat the grains with the oil and butter. Toast the rice for 2-3 minutes until the edges become slightly translucent.
- Deglaze with Wine: Pour in the dry white wine and stir until it mostly evaporates, about 2-3 minutes, adding depth and acidity to the dish.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring constantly. Allow the rice to absorb almost all the liquid before adding more. Continue this process until the rice is creamy and al dente, approximately 20 minutes.
- Incorporate Squash Blossoms: With the final ladle of broth, fold in the sliced squash blossoms gently and cook for an additional 5 minutes, letting them soften and infuse flavor into the risotto.
- Finish with Cheese and Seasoning: Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste for a perfectly balanced flavor.
- Rest and Garnish: Let the risotto rest for a couple of minutes then serve immediately, garnished with fresh basil leaves to add a bright herbal note.
Notes
- Keep the broth warm throughout cooking to maintain consistent cooking temperature for the rice.
- Stirring constantly helps to release the starch from the Arborio rice, ensuring a creamy texture.
- Use fresh squash blossoms that are clean and intact for the best flavor and texture.
- If white wine is unavailable, a splash of extra broth with a squeeze of lemon juice can be used as a substitute.
- Risotto is best served immediately to enjoy its creamy texture, but leftovers can be gently reheated with a little broth.
