Farmer's Market Risotto with Squash Blossoms

Instructions

Remove the flowers from the two kinds of squash and slice the squash into 1/4-inch slices. Cut the blossoms into thirds crosswise.

In a saucepan, combine the chicken stock and 3 cups of water and bring to a boil over high heat. Reduce the heat to low and maintain just below the boiling point on a back burner of the stove. Place a ladle in the pan.

Heat the olive oil in a large, heavy soup pot over medium heat. Add the onions and cook until soft, about 8 to 10 minutes. Add the squash and cook for 1 minute. Add the rice and stir to coat the rice with oil until the edges of the rice are translucent and there is a white dot in the center of each grain, about 3 minutes. Add the wine and cook, stirring, until the wine evaporates, about 1 minute. Add 1/4 teaspoon of salt and about 1 cup of the stock and stir the rice constantly to wipe it away from the bottom and sides of the pot. When most of the liquid has been absorbed but the rice is still loose, add another ladleful of stock and continue to cook the risotto. Continue to add stock a ladle at a time, stirring constantly, until the rice is just beyond the chalky stage, 18 to 22 minutes. If you run out of stock, add hot water.

Remove from the stove and stir in a ladleful of stock, parsley, butter, squash blossoms, and half the Grana or Parmigiano. Season to taste with salt and pepper. Cover and let sit off the heat for 5 minutes.

To serve, remove the cover, stir, and serve immediately, sprinkled with the remaining Grana or Parmigiano.