This recipe again comes out of the Chez Panisse Vegetables cookbook, and you could do it with any squash — I recommend you use the zucchini you just got in the CSA.
Ingredients
- ¼ pound summer squashes
- 6 tablespoons unsalted butter
- 6 squash blossoms (if you’ve got them)
- 1 medium onion
- 7 to 8 cups chicken stock (email me if you want a good chicken stock recipe)
- 2 cups Italian rice
- ⅓ cup white wine (we use the wine in the can because it’s so easy to re-use)
- Salt and pepper
- 1 tablespoon chopped sage
- 1 tablespoon chopped marjoram
- 1 tablespoon chopped savory
- ½ cup grated Reggiano Parmesan cheese, plus some for garnish
Preparation
Cut the squashes into small cubes, wedges, or half-circles, depending on their sizes and shape. All the pieces should be bite size. I am not sure why she’s making cutting these vegetables up so complicated.
Heat 2 tablespoons of the butter in a heavy saute pan (we use a Dutch Oven), and saute the squashes over “lively” heat until golden brown.
Slice the squash blossoms (if you have them) into thin slices, cutting from tip to stem, using all the blossom.
Peel and dice the onion and cook it in about 2 tablespoons of butter. I use that same Dutch Oven. In another saucepan, warm your stock and get it to a simmer.
When the onion is soft, add the rice and cook for a couple of minutes. Add the white wine and cook, stirring, until the wine is nearly absorbed. Season well. Begin to add ladlefuls of stock, a cup at a time, letting each addition be almost all absorbed by the rice before adding the next. Be sure not to let the rice stick and scorch, that would really suck. It should cook over medium-low heat, and should never be allowed to dry out.
After about 10 minutes, when the rice begins to soften but is still just a bit hard in the center, stir in the cooked squash, the squash blossoms and the herbs. After 2 minutes more, stir in the remaining butter and the Parmesan. Add more stock if needed, but in small amounts, keeping in mind the consistency you want to achieve. It should be loose, and a little saucy, but not soupy. Adjust the seasoning. When done, serve in warm bowls with a generous dusting of Parmesan as a garnish. Serves 6 to 8 as a first course, 4 to 6 as a main dish.
You can make this as a main dish and it will make you happy.
