July 16, 2015 by dgarnett2013
Risotto with Courgettes and their flowers: Kitchen Memories by Lucy Boyd
serves 2 – 4
- 1 litre good-quality chicken stock (light stock is good so it doesn’t overpower courgettes)
- 6-8 smallish from young courgettes and their flowers
- 2 tabs olive oil
- 75g unsalted butter
- 1 small to medium sized red onion, peeled and finely chopped
- 2 plump garlic cloves, peeled and very finely chopped
- 250g arborio rice
- 175ml dry vermouth or good-quality dry white wine
- 75g freshly grated Parmesan
- 1 handful of fresh basil leaves, washed, dried and chopped
- sea salt and black pepper
Pour the stock into a saucepan, put on the heat and bring to a simmer.
Cut off the stem and pinch out the stakes from the courgette flowers, brush away any dirt and tear the petals lengthways into three pieces.
Top and tail the courgettes and cut into thin discs, about 3mm thick. If the courettes are larger but them in half lengthways, then slice into discs.
Heat the olive oil and a knob of butter (keeping some back for later) in a heavy-based pan.
Add the onion and sweat over a low heat for 5 minutes until it starts to soften. Add the garlic and sweat for a minute or two with the onion until it becomes soft but not coloured.
Stir the rice into the onion and garlic, turn up thereat a little and, once the rice starts to become less opaque around the edges – about 5 mins – add the vermouth or wine.
Stir slowly until the rice has absorbed the liquid, then add a ladleful of the simmering stock and stir into the rice until it has been absorbed.
Add another ladleful of stick and repeat the process. The starches in the rice are gradually released, which is important for the consistency of the risotto.
Add the courgettes but not the flowers. Keep adding a ladleful of stock at a time on a low simmering heat and stirring until it has been absorbed.
After about 18 mins check the rice, it should be soft but not mushy and with a little bite – it will continue to cook after the heat has been turned off.
Stir in the torn flowers with the remaining butter, half the Parmesan and the chopped basil.
Season with salt and pepper and serve with more grated Parmesan on top.