Name: Risotto Con Fiori Di Zucca E Zucchine (Risotto with Squash)
Ingredients: 1 lb Baby zucchini; blossoms attached; 2 tb Olive oil; 1/2 c Minced onion; 1 tb Minced shallot; 1 1/2 c Arborio or Carnaroli rice; 1/2 c Dry white wine; 1/4 ts Salt; or to taste; 4 1/2 c Boiling chicken or veal stock -; (to 5; Cups); 1/4 ts Saffron threads; 6 tb Unsalted butter; in 6 pieces; 1 c Grated Parmigiano; Freshly-ground black pepper; to taste

[Mothers], our daughters will be products of their theology. Their knowledge – or lack of knowledge – of who God is and what He has done for them will show up in every attitude, action, and relationship. Their worldview will be determined by their belief system. We must teach our daughters that their value and identity lie in the fact that they are image-bearers of the God of glory. This will protect them from seeking significance in the inconsequential shallowness of self-fulfillment, personal happiness, materialism, or others’ approval. Our daughters must know the wondrous truth that their overarching purpose in life is God’s glory (Susan Hunt).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats		Dujour09	4	servings

INGREDIENTS

1	lb	Baby zucchini; blossoms attached
2	tb	Olive oil
1/2	c	Minced onion
1	tb	Minced shallot
1 1/2	c	Arborio or Carnaroli rice
1/2	c	Dry white wine
1/4	ts	Salt; or to taste
4 1/2	c	Boiling chicken or veal stock -; (to 5
		Cups)
1/4	ts	Saffron threads
6	tb	Unsalted butter; in 6 pieces
1	c	Grated Parmigiano
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Separate and wash the zucchini and blossoms. Slice the zucchini in 1/4-inch
rounds and the blossoms crosswise into thirds. In a wide, heavy skillet,
heat the olive oil and saute the onion and shallot until translucent. Add
the zucchini and blossoms and saute until wilted. Add the rice and toast
lightly, turning constantly, until well coated with oil. Add the wine and
cook until it evaporates. Add salt, 1 cup of the boiling stock, and the
saffron, and cook 18 to 20 minutes, stirring constantly and adding stock
repeatedly as previous batches are absorbed. (The finished risotto should
be creamy, not milky). Remove from the stove and stir in the butter,
incorporating it thoroughly. Then stir in the cheese and freshly-ground
pepper, and serve immediately.
This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Lidia Bastianich
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Can’t change? Jesus frees us”