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Рецепт Squash Blossom Risotto
by Global Cookbook

Squash Blossom Risotto
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Ингредиенты

  • 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
  • 2 1/2 tsp chopped garlic
  • 1 1/4 c. Arborio rice
  • 1/2 c. dry white wine
  •     Salt
  •     Freshly-grnd black pepper
  • 14 x fried squash blossoms
  •     Opal basil for garnish minced
  •     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

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Makes 4 servings.
  6. 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.