One look around the website for Marx Foods and you know you’re found a resource for the very best (and creative) ingredients. Here you will find everything from the best cuts of meat and exotic game to mushrooms, truffles and even gluten-free pastas. The variety is amazing and will make even the best restaurants think creatively about their menus. But what truly sets Marx Foods apart is their passion for developing recipes. The owners spend countless hours experimenting with their own inventory to come up with truly inventive culinary masterpieces. And then they document and photograph them… and enjoy eating them with their employees (with a few glasses of wine!) Now that sounds like a fun place to work!
I’m in love with squash blossoms. They represent the beginning of our farmer’s market season and all its bountiful harvest. And I’m always on the lookout for new ways to serve these delicate and delicious flowers. Apparently, Marx Food’s CEO Justin Marx is equally smitten with these blossoms and has taken their preparation up to a new level with this recipe I’ve included links on their site that include instructions on making risotto in addition to included ingredients.
Risotto Stuffed Squash Blossoms Recipe
(Makes roughly 18 blossoms)
- About 18 Squash Blossoms
- 4 tsp Onion, very finely chopped
- About 1 ½ cups low salt Vegetable Stock or Chicken Stock*
- 1/3rd cup Carnaroli Rice (could substitute Arborio Rice or Vialone Nano Rice)
- 1 tsp White Wine
- 2 ½ – 3 tbsp Parmigiano Reggiano
- 1 tsp unsalted Butter
- Salt to taste
- Olive or Canola Oil for pan frying
1. Make a small batch of risotto using the above ingredient proportions and following these basic risotto instructions, or simply use leftovers from your favorite risotto recipe.
2. Let the risotto cool until it sets.
3. Use the blade of a butter knife to gently fill the squash blossoms with the risotto, just up until the point where the four petals separate from each other.
4. Gently twist the tops of the petals closed around the filling.
5. Get 1/8th inch of oil hot in a cast iron skillet over medium heat.
6. Add the filled squash blossoms, being careful not to crowd the pan. Cook each blossom only briefly on each side, just until they brown slightly and become more translucent.
1. We’ve omitted breading or batter here to allow the richness and texture of the risotto to shine through, but you could dip these blossoms in eggs and breadcrumbs or tempura fry them.
2. Experiment with different flavors of risotto. Why not try adding wild mushrooms, kabocha squash & pecans, or saffron?
* The exact amount of stock needed will vary somewhat from batch to batch as well as between different varieties of risotto rice, so always have a little more on hand than you think you’ll need.
photo credit: Justin Marx, Marx Foods