- ⅝ lb Rice
- 16 squash blossoms
- 1 lb langoustines
- 6 cups fish broth
- ½ onion
- extra virgin olive oil to taste
- ¾ oz butter
- salt to taste
- 3 ½ tablespoons white wine
20 minutes preparation + 16 minutes cooking
Pour a little oil into a wide saucepan and place over heat.
Then add finely chopped onion and saute over low heat for a couple of minutes without allowing the onions to brown.
Then add the rice and toast over medium heat for a couple of minutes, stirring continuously.
Be careful that you toast every grain of rice.
You can even allow them to turn golden, in order to give the risotto the right flavor.
Then add white wine.
Once the wine has evaporated, begin cooking the rice over high heat, adding a ladleful of boiling stock each time and stirring occasionally so that the rice does not stick to the bottom of the pot.
Then add the squash blossoms, and the langoustines to the very end.
When the rice is almost done cooking, adjust salt if necessary and stir in a knob of butter. Finish by adding the remaining stock a little at a time.
Rice continues to cook for a couple of minutes even after being removed from the heat. In order not to overcook it, turn off the heat with the rice is still slightly al dente.
Rice was brought to Italy be the Arabs in the 9th century when they occupied Sicily, and where it is still used in traditional recipes like arancini (or fried rice balls).
Rice, however, became even more popular in northern Italy, especially in Lombardy and Piedmont, homes to risotto. In these regions, in fact, risotto is still one of the most commonly made dishes.
There are even festivals held in its honor, including “Il Palio del Risotto” an yearly competition between the various neighborhoods of Isola della Scala, a small city outside of Verona. During the event, each team competes to prepare the best risotto.
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