- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound risotto
- 1 pound assorted summer squash: ½ pound grated, ½ pound diced
- 5 cups chicken stock
- ½ cup white wine
- 2 teaspoons chopped garlic
- ½ cup Parmesan cheese
- 6 squash blossoms
Bring chicken stock to a boil. Grate ½ pound of squash into a bowl (use large grate) add 2 squash blossoms and pour heated stock over. Cover and steep 15-20 minutes. Strain stock into sauce pan and gently reheat squash-infused stock. Over medium heat, in a heavy sauté pan, heat olive oil and 1 tablespoon butter. Add chopped onions and sauté until translucent (approx. 3 minutes). Add salt and pepper. Add half of diced squash and sauté 3 minutes. Add garlic. Stir in risotto. Sauté for 2 minutes. Add white wine and stir. Add stock, one cup at a time and stir until each cup of liquid is incorporated. In a separate sauté pan, heat oil and add remaining diced squash, sauté for 3-5 minutes.
When risotto is ready, add 1 tablespoon butter and Parmesan cheese. Spoon risotto into 4 bowls. Garnish with sautéed squash, extra squash blossoms, and grated Parmesan.