Bloc Magazine Spring 15

B ring the stock to the boil in a saucepan and keep it at a low simmer. In a separate saucepan, heat half the oil, add the onion and sweat until softened. Stir in the rice, coating each grain with the oil. Add the wine and keep stirring until it evaporates. Stir in the prawns and courgette. Then start to add the stock, ladle by ladle, waiting until each ladleful has been absorbed before you add next. Continue to do this for about 15–20 minutes until the rice is cooked al dente. About 5 minutes before the end of the cooking time, stir in the courgette flowers. Remove from the heat and beat in the remaining oil and the basil. Serve immediately. ● ● 1.5 LITRES VEGETABLE STOCK ● ● 4 TBSP EXTRA VIRGIN OLIVE OIL ● ● 1 SMALL ONION, FINELY CHOPPED ● ● 350G ARBORIO RISOTTO RICE ● ● 50ML WHITE WINE ● ● 200G SMALL PEELED PRAWNS ● ● 1 SMALL COURGETTE, FINELY CHOPPED ● ● 10 COURGETTE FLOWERS, ROUGHLY TORN ● ● A HANDFUL OF BASIL LEAVES, ROUGHLY TORN RISOTTO GREEDY ITALIANS’ Around the coastlines of Italy it is not uncommon to enjoy risotto with seafood, especially in the Venetian lagoon. Here the delicate courgette flowers combine beautifully with the sweetness of the prawns and the fresh basil leaves. In Italy we consume a lot of courgettes and their flowers during the spring, when this vegetable is at its very best. RISOTTO CON GAMBERETTI E FIORI DI ZUCCHINI / RISOTTO WITH PRAWNS AND COURGETTE FLOWERS SERVES 4 WWW.BLOCHOTELS.COM // 13