Recipes and Photography Courtesy CABOT
CABOT
Risotto with Zucchini & Pickled Squash Blossoms
Yields : 3 servings as an entree , 4 servings as a starter
Risotto with Zucchini
This is a perfect early summer recipe to celebrate the abundance of July zucchini ! The excess of blossoms means that you can pick a few without harming the plant and impacting future yield .
We begin this dish by the pickling of the squash blossoms . We usually pickle them with saffron to enhance the color , but it ’ s not necessary . A simple pickle will do just fine . Be sure to carefully open each blossom to remove the stamen and check for any ladybugs or little bees that may have slept in the blossom the night before . Once cleaned , place the zucchini blossoms in a non-reactive container until you pickle them . Pickling the blossoms a day or two ahead will save you time , and they will keep well in their pickling liquid stored in the refrigerator for up to a month .
Pickled Squash Blossoms
INGREDIENTS
• 3 cups water
• 2 cups distilled white vinegar
• 1 cup sugar
• 2 cloves garlic , minced
• 10 coriander seeds
• 5 fennel seeds
• 12 zucchini / squash blossoms
DIRECTIONS
1 . In a small pot , ADD the water , vinegar , sugar , and spices — and bring to a simmer . Carefully pour the pickle liquid over the cleaned squash blossoms and set aside .
INGREDIENTS
• 4 cups arborio rice ( carnaroli is a perfect substitute )
• ¾ cup onion , diced
• 2 cloves garlic , minced
• ½ cup dry white wine
• 1½ cup zucchini , diced ( season with salt , and leave to drain on a kitchen towel )
• ½ cup Parmesan cheese , finely grated
• ½ cup good quality extra virgin olive oil
• ¼ lb unsalted butter
• Juice of 1 lemon
• 1 teaspoon basil
• 12 cups unsalted vegetable stock ( chicken stock or water would be a fine substitute )
• 12 pickled zucchini blossoms ( see left )
• 6 large leaves of basil , torn into small pieces ( optional , but it tastes great !)