Risotto alla Milanese with Zucchini Blossoms

Credit: Didier Loire


Step 1: Risotto

Bring the light chicken stock to a boil. Reduce the heat and keep hot without boiling.

Peel the white onion, finely mince and sweat without browning in a saucepan in 3 1/2 tablespoons (50 g) butter. It is essential to stir the risotto constantly with a wooden spoon or spatula.

Add the rice and stir for 3 minutes until translucent, then deglaze with the white wine. Reduce until almost dry, moisten with the hot stock, cover and simmer.

When the rice has absorbed all of the liquid, moisten again almost to the top and continue cooking, stirring constantly. Repeat this operation five or six times, adding the saffron when the rice is cooked halfway.

After 18 minutes, the rice should be fully cooked. Fold in the rest of the butter, the extra-virgin olive oil, the whipped cream, the stalked zucchini blossoms and the grated parmesan, stirring constantly. The rice must be smooth and moist.

Step 2: Zucchini Blossoms

Open the zucchini blossoms by cutting off the stem.

Peel the zucchini with a vegetable peeler to form a striped pattern on the zucchini. Retain only the strips of skin, and save the zucchini for another recipe.

Make the tempura batter. Whisk the egg yolk, flour, and very cold water together until you have a thin, smooth batter. Strain through a fine-meshed chinois.

Brush the strips of zucchini skin and blossoms with the tempura batter and deep fry until crispy in 265°F (130°C) oil, then set aside on paper towels.

Step 3: Plating

Spoon the risotto onto the serving plates, top with the fried zucchini peelings and blossoms, drizzle with extra-virgin olive oil and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits