Photo by Cheryl Koehler

Photo by Cheryl Koehler

By Barbara Llewellyn Catering and Event Planning

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.

Barbara Llewellyn Catering & Event Planning
434 25th St., Oakland
(510) 832-1967