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LOCATION: Recipes >> Rice >> Risotto 26

Print this Recipe    Risotto 26


40 g butter
200 g Spanish onion, finely Chopped
3 cloves garlic, crushed
400 g vialone nano, carnaroli or other risotto rice
1.5 litres light veal or chicken stock
1 anchovy
100 ml quality white wine
200 g young zucchini, grated
10 zucchini flowers, chopped fine, optional
40 g creme fraiche or sour cream
80 g freshly grated parmesan

Melt the butter in a large, heavy-based pan, stir in onion and 1/2
tsp salt and cook gently until soft. Stir in the garlic and cook
a minute longer. Toss in the rice and fry until the grains are
heated through.

Meanwhile, heat the stock with the anchovy and keep it at a simmer.

Turn up the flame under the rice, slosh in the wine and stir until
it has been absorbed. Reduce heat and add the stock (without the
anchovy) one ladle at a time, stirring constantly until each is
absorbed. After about 10 minutes, add grated zucchini.

Test rice occasionally after 20 minutes. It is cooked when of a
creamy consistency but each grain should retain its integrity.
When it reaches this stage (and you may have a little stock and
the anchovy left), add the creme fraciche, zucchini flowers, 2/3
of the parmesan and salt and pepper to taste. Stir to dissolve.
Remove from the heat allow to rest for 3-4 minutes.

Serve sprinkled with the remaining cheese and freshly ground black


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It's good... but needs work, May 12, 2006 - 10:33 PM
Reviewer: Chloe from Ridgeland, SC USA
Here is what I did to this recipe: I left out the anchovy, it ruins the authentic Italian taste. I didn't need any sour cream, the risotto is perfect without it. I used arborrio rice, zucchini and zucchini flowers, onion, butter and EVOO. First I sautéed the onions in the butter and EVOO, before adding the rice and sautéing it or 2 mins. I add broth as i see fit, then after 10 mins add the zucchini. I add the blossoms at the very end, and i put them in in small pieces so they add a lot of color. This is how the recipe really works, by feel.

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