Modern twists on time-honoured favourites.
Courgette flower and seasonal vegetable risotto
What you need
- [ ] 300 g Gran Gallo Arborio Risotto rice
- [ ] 100 g butter
- [ ] extravirgin olive oil
- [ ] 2 l chicken stock
- [ ] 100 g Parmesan
- [ ] 3 tea spoons balsamic vinegar
- [ ] 1 glass white wine
- [ ] 1 small white onion
- [ ] 8 courgettes with flowers
- [ ] 500 g courgettes
- [ ] 8 small carrots
- [ ] 12 small onion
- [ ] 3 artichokes
- [ ] 100 g gallinacci mushrooms
- [ ] 4 courgette flowers
- [ ] 4 ribs of cardoon
Proposed by: Alain Ducasse
How to prepare:
Courgette flower and seasonal vegetable risotto: sauté the courgettes with flowers in a heavy bottomed saucepan in oil and a ladle of stock. Cook the onions and carrots in the same way. Slice the artichokes into 8 pieces (keep one uncooked as a decoration). Wash the mushrooms and the cardoon ribs. Thinly slice 1 artichoke together with the courgettes. Divide the flowers into 4 parts.
To make the sauce: chop 100 g of courgettes. Cook the remainder in oil and a ladleful of stock for 10 minutes. Liquidise and put to one side.
To make the risotto: sauté the chopped shallot in a heavy bottomed saucepan in olive oil, add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. Add the chopped courgettes. As the stock is absorbed add more when necessary. Continue in this way for 16 minutes.
Remove the risotto from heat and stir in butter, Parmesan and vinegar. In a pan cook artichokes and mushrooms in oil, add the whole courgettes, carrots and onions.
Serve in 4 dishes topped with the vegetables and slices of cardoon.