Zucchini Mushroom Risotto

 

Summertime often means having a plethora of zucchini growing in one's garden! If one does not have a garden, zucchini is usually low in price when they are in season. Zucchini is a very versatile vegetable that can be prepared in many different ways.  Did you know that its blossoms are also edible and also quite delicious?

 I plant zucchini seeds in large flower pots in my backyard when the danger of frost is over because I love utilizing zucchini blossoms in my recipes.  They are a true summer delicacy!

Once the zucchini from my plants are medium in size I pick them, and one of my favorite preparations is using them in risotto. This time I also added some chopped zucchini blossoms, a cup of sliced and sauteed baby bell mushrooms, and fresh herbs from my garden.  You can add or delete ingredients to suit your taste. Recipe to follow.

Zucchini Mushroom Risotto

Serves 4 to 6

Ingredients:

7 cups chicken broth--vegetable broth can also be used

2 cups Arborio rice, uncooked

3 scallions chopped

One stalk of celery chopped

3 garlic cloves crushed and chopped fine

3 tablespoons butter

One cup of white wine

2 medium zucchini, peeled and grated 

One cup of sauteed sliced mushrooms

Ground black pepper

One cup of chopped zucchini blossoms--optional

Fresh basil and thyme if available, or dried.

Direction:

Chop vegetables and grate the zucchini on a box grater.

Slice and saute the mushrooms in a bit of butter.

Pour chicken broth into a pot and bring to a simmer.

Saute the chopped celery and scallions until tender in a deep skillet with the 3 tablespoons of butter. 

Add the garlic and rice and stir constantly until all is coated and the rice is lightly toasted.

Slowly pour in one cup of white wine and stir well over medium heat for two minutes

Slowly ladle in a cup of chicken broth to the rice mix and keep stirring well

Add the grated zucchini and sauteed mushrooms

Keep adding one cup of the hot chicken broth a little at a time as the liquid is absorbed, all the while stirring the rice.

Add the chopped zucchini blossoms, about 1/2 cup chopped fresh basil leaves, and 1/4 cup fresh thyme leaves if available. 

If using dried herbs, use one tablespoon of basil and one teaspoon of dried thyme.  Grate in black peppercorns to the mixture as desired 

Continue to gradually ladle in simmering chicken stock, stirring continuously until all is used. The risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

I added a splash of black truffle oil to the risotto before serving it as it adds a nice umami taste, but that is optional.  I also serve it with grated Parmesan cheese on top.

As you can see I have been collecting many zucchini blossoms!  I pick the male blossoms that have a long thin stem early in the morning when they are open.  If the blossom stem is thick it is a female and I leave that to grow as it will become a zucchini.  I pinch out the blossom's inner stamens and remove the pointy green ends of the stem. I then store them in my refrigerator on a layer of paper towels in a plastic container.  I try to use them within a day or two. 

Another favorite way to eat the blossoms is to stuff them with a bit of mozzarella cheese and either a bit of anchovy or a piece of prosciutto and then dip them in a tempura-style batter and fry them until crisp.  Everyone has a favorite batter. I favor Rosetta Consentino's recipe--click here.--with the exception that I use bottled sparkling water in the batter as I feel it adds more crispness to the final result.

I've also incorporated them into a breakfast frittata.  I always think of frittatas as a vessel for using up leftover vegetables or pasta as they are cooked in a frying pan along with beaten eggs, cheese, and herbs. My husband is skilled at flipping frittatas so that both sides get crisp, but this frittata I finished by baking in a hot oven for a few minutes, as I had decorated the top with fresh basil leaves and zucchini blossoms.

 

I hope my zucchini plants will keep the blossoms flowering for a long time this summer as we really enjoy them!

For Skywatch Saturday: We had some good rain storms this month, which is a blessing after months of drought. The storms create beautiful rainbows including this unusual double rainbow we saw as we were driving to the airport recently.  Double good luck to all!

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