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INGREDIENTS

Freshly-ground black pepper
Grated Parmesan for garnish
14 Squash blossoms
4 c Chicken Stock
14 Fried squash blossoms
1 c Extra-Virgin Olive Oil
2 tb All-purpose flour
Salt
Opal basil for garnish;
1/4 c Cold whole milk
1 tb Extra-Virgin Olive Oil
2 1/2 ts Garlic ; minced
1 lg Egg yolk
1 1/4 c Arborio rice
=== FRIED SQUASH BLOSSOMS
2 Leeks; white, light-green
1 c Finely-chopped onion
1/2 c Dry white wine

Servings

INSTRUCTIONS

In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer. Heat the olive oil in a heavy 4-quart saucepan over medium heat, add leeks, onions, and garlic and saute, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds. Raise the heat to medium-high, add salt and pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy but slightly firm in the center, about 25 minutes. Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick skillet over medium heat until very hot but, not smoking. Prepare batter by combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk. Dip each blossom in the batter and gently transfer to the hot oil. It will be necessary to do this in small batches. Fry until crispy and light brown, about 1 to 2 minutes per side. Roughly chop 6 of the cooked squash blossoms and gently combine with the cooked rice. Divide the risotto among 4 plates, and garnish with the remaining fried whole squash blossoms. Serve immediately. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 789 Calories (kcal); 59g Total Fat; (69% calories from fat); 6g Protein; 51g Carbohydrate; 53mg Cholesterol; 2161mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Squash Blossom Risotto

Freshly-ground black pepper 
  Grated Parmesan for garnish 
14  Squash blossoms 
4 c Chicken Stock 
14  Fried squash blossoms 
1 c Extra-Virgin Olive Oil 
2 tb All-purpose flour 
  Salt 
  Opal basil for garnish; 
1/4 c Cold whole milk 
1 tb Extra-Virgin Olive Oil 
2 1/2 ts Garlic minced
1 lg Egg yolk 
1 1/4 c Arborio rice 
  === FRIED SQUASH BLOSSOMS 
2  Leeks; white, light-green 
1 c Finely-chopped onion 
1/2 c Dry white wine

In a medium saucepan, bring the stock to a boil, reduce heat to low, and  keep at a bare simmer. Heat the olive oil in a heavy 4-quart saucepan over  medium heat, add leeks, onions, and garlic and saute, stirring frequently  with a wooden spoon, until soft but not browned, about 6 minutes. Add rice  and continue stirring until the edges of the rice are translucent, about 3  minutes. Add wine and cook, stirring constantly, until nearly all the wine  is absorbed, about 30 seconds. Raise the heat to medium-high, add salt and  pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring  constantly, until nearly all the stock is absorbed. Continue adding stock,  about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly,  allowing each addition to be nearly absorbed before adding the next, until  the rice is creamy but slightly firm in the center, about 25 minutes.  Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick  skillet over medium heat until very hot but, not smoking. Prepare batter by  combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk.  Dip each blossom in the batter and gently transfer to the hot oil. It will  be necessary to do this in small batches. Fry until crispy and light brown,  about 1 to 2 minutes per side. Roughly chop 6 of the cooked squash blossoms  and gently combine with the cooked rice. Divide the risotto among 4 plates,  and garnish with the remaining fried whole squash blossoms. Serve  immediately. Makes 4 servings.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 789 Calories (kcal); 59g Total Fat; (69% calories from fat);  6g Protein; 51g Carbohydrate; 53mg Cholesterol; 2161mg Sodium Food  Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;  0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1482g)
Recipe Makes: 4 servings

Calories: 2598
Calories from Fat: 2142 (82%)

Amt Per Serving		% DV

	Total Fat 238g	317 %
	Saturated Fat 35.3g	177 %
	Monounsaturated Fat 113.8g
	Polyunsanturated Fat 77.7g
Cholesterol 66.8mg		21 %
Sodium 753.1mg		26 %
Potassium 2376.1mg		63 %
Total Carbohydrate 99.1g		29 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 89.4g
Protein 26.1g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2598

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