INGREDIENTS

INSTRUCTIONS

In a medium saucepan, bring the stock to a boil, reduce heat to low, and
keep at a bare simmer. Heat the olive oil in a heavy 4-quart saucepan over
medium heat, add leeks, onions, and garlic and saute, stirring frequently
with a wooden spoon, until soft but not browned, about 6 minutes. Add rice
and continue stirring until the edges of the rice are translucent, about 3
minutes. Add wine and cook, stirring constantly, until nearly all the wine
is absorbed, about 30 seconds. Raise the heat to medium-high, add salt and
pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring
constantly, until nearly all the stock is absorbed. Continue adding stock,
about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly,
allowing each addition to be nearly absorbed before adding the next, until
the rice is creamy but slightly firm in the center, about 25 minutes.
Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick
skillet over medium heat until very hot but, not smoking. Prepare batter by
combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk.
Dip each blossom in the batter and gently transfer to the hot oil. It will
be necessary to do this in small batches. Fry until crispy and light brown,
about 1 to 2 minutes per side. Roughly chop 6 of the cooked squash blossoms
and gently combine with the cooked rice. Divide the risotto among 4 plates,
and garnish with the remaining fried whole squash blossoms. Serve
immediately. Makes 4 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 789 Calories (kcal); 59g Total Fat; (69% calories from fat);
6g Protein; 51g Carbohydrate; 53mg Cholesterol; 2161mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
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