I haven’t made risotto in a while, and I had almost forgotten how wonderful it is. Risotto should be loose and a little runny, not a tight little ball when scooped onto a plate. I finished this one with a handful of grated cheese and a little butter to give it a richness. The term mantecare in Italian means to stir, and it’s usually used to refer to the process of quickly stirring in this finishing butter. By aggressively stirring, it emulsifies the butter and brings it all together.
Squash Blossom Risotto
6 squash blossoms, chopped
1 cup arborio rice
1/2 onion, minced
1 garlic clove, minced
2 cups chicken or vegetable stock (I used a dark homemade chicken stock, but boxed or canned is fine)
1 cup white wine
1 cup grated parmesan
1 tablespoon butter
1 tablespoon extra virgin olive oil
Saute the onion and garlic in a tablespoon or two of olive oil until they have softened. Season with salt and pepper. Add the rice and toss in the oil to coat. Allow the rice to toast for a minute, until the outsides of the grains start to look translucent. Add the wine and stir. Warm the stock in a separate pan.
Slowly add the stock a ladle at a time, keeping enough liquid in the pan to continue the cooking process, but it shouldn’t be higher than the level of the rice. Cook at a medium heat and stir frequently with a spatula to let the rice emit it’s starches. Add the squash blossoms halfway through the stock. Cook until al dente, and you can use additional water if you run out of stock. It should be a little runny when done. Add the butter and stir vigorously to emulsify. Add the parmesan and olive oil and stir through.