Zucchini Blossom Risotto with Saffron and Prosecco
6 cups chicken broth
1 cup prosecco
1 small onion, diced
4 cups thinly sliced zucchini blossoms, hard inside removed
2 cups thinly sliced baby zucchini
2 T butter
2 T extra virgin olive oil
2 cups Arborio rice
1/2 cup freshly grated Parmesan
1 teaspoon crumbled saffron threads
1 cup cream
In a saucepan bring broth and saffron to a simmer, keep it at a bare simmer as you prepare the risotto.
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In a 2 1/2- to 3-quart heavy saucepan melt butter and extra virgin olive oil over moderate heat, add onion and cook until soft. Add rice, stirring to coat with butter and to toast slightly, about 3 minutes. Add the prosecco and continue to stir until all the wine has been absorbed. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in zucchini blossoms and zucchini and cook for an additional 3 minutes.
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Remove from heat and vigorously stir in cream and parmesan. Serve immediately.
Zucchini Blossom Risotto with Saffron and Prosecco
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
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6 cups chicken broth
1 cup prosecco
1 medium onion, diced
4 cups thinly sliced zucchini blossoms, hard inside removed
2 cups thinly sliced baby zucchini
2 T butter
2 cups Arborio rice
1/2 cup freshly grated Parmesan
1 teaspoon crumbled saffron threads
1 cup cream
.
In a saucepan bring broth and saffron to a simmer, keep it at a bare simmer as you prepare the risotto.
.
In a 2 1/2- to 3-quart heavy saucepan melt butter and extra virgin olive oil over moderate heat, add onion and cook until soft. Add rice, stirring to coat with butter and to toast slightly, about 3 minutes. Add the prosecco and continue to stir until all the wine has been absorbed. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in zucchini blossoms and zucchini and cook for an additional 3 minutes.
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Remove from heat and vigorously stir in cream and parmesan. Serve immediately.
