Recipe - Squash Blossom Risotto

4 cup Chicken stock
1 tablespoon Extravirgin olive oil
2 Leeks; white, lightgreen
part only, thinly cut or sliced up
1 cup Finelychopped onion
2 One half teaspoon Minced garlic
1 One fourth cup Arborio rice
One half cup Dry white wine
Salt
Freshlyground black pepper
14 Fried squash blossoms
Opal basil for garnish;
chopped
Grated Parmesan for garnish
=== FRIED SQUASH BLOSSOMS
===
1 cup Extravirgin olive oil
1 lg Egg yolk
One fourth cup Cold whole milk
2 tablespoon Allpurpose flour
14 Squash blossoms

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 4quart 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 mediumhigh, add salt and
pepper to taste, and about One half cup of the simmering stock; cook, stirring
constantly, until nearly all the stock is absorbed. Continue adding stock,
about One half 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 12inch 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