Summer Squash Risotto

Ingredients

• 1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces
• 6 tablespoons unsalted butter
• 6 squash blossoms, optional
• 1 medium onion
• 7-8 cups chicken or vegetable stock
• 2 cups risotto rice, such as Arborio
• 1/3 cup white wine
• Salt and pepper to taste
• 3 tablespoons herbs such as sage, marjoram, savory
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 4 tablespoons balsamic vinegar

Directions

1. Warm the stock in a saucepan until it reaches a boil, then lower the heat so it stays at a gentle simmer. In a large, sturdy pot, melt 2 tablespoons of the butter, then cook the onions over medium heat until they are softened.
2. Add the rice to the pot and stir thoroughly so every grain gets a glossy coating of butter. Cook it for 1-2 minutes, then pour in the wine and add a couple pinches of salt. Let the wine soak into the rice. Once it has been absorbed, stir in about 1 cup of stock.
3. Continue cooking, stirring frequently as the rice drinks in the liquid. Each time the pot looks nearly dry, add another 1 cup of stock and stir again.
4. While the risotto is cooking, melt 2 more tablespoons of butter in a large saute pan over high heat. Add the squash or zucchini and cook until golden, then take it off the heat and set it aside.
5. When the rice is close to tender but still has a firm, chalky center, stir in the squash or zucchini, squash blossoms, and herbs. Mix well, then add more stock.
6. Keep cooking, adding stock as needed, until the rice is tender. Stir in the remaining butter, Parmesan, and balsamic vinegar.
7. Take the pot off the heat, cover it, and let it rest for 2 minutes while you get shallow bowls ready. Spoon the risotto into the bowls and finish with more Parmesan for garnish.