It looks like summer is turning its back on us. Last weekend I was at the Open Air Cinema in Ludwigsburg. I had imagined a very romantic warm summer night with a starry sky and a gentle summer breeze.
And, what happened? It rained cats and dogs for hours before the movie began! It was really freezing cold! Below 10 degrees in summer?! We sat there in thick pullovers and windproof jackets, covered from top to bottom with a blanket! Quite different from my imagination about the summer night! Though, it was kind of totally romantic. We had a starry night! 😀
After a few days of rain, the average temperature dropped to slightly below 20 degrees. As I saw the beautiful shining chanterelles at the farmers’ market, I knew right away that autumn was officially announced. 😉
On one hand, I am mourning a little bit about the warm summer days with lovely sunshine, a big variety of vegetables, and the colorful berries being gone. On the other hand, I am also looking forward to the golden chanterelles, gorgeous pumpkins, sweet grapes and of course the new wine! 😀
For waving my slightly melancholic “Good-Bye” to the wonderful summer and at the same time giving a welcoming “Hello” to the upcoming autumn, I prepared a meal with two typical symbols of these two seasons: the zucchini flowers for the summer, and the chanterelles for the autumn.
Bye-Bye, summer! Welcome, autumn!!!
Are you also looking forward to the golden autumn now? 😉
Ingredients (2 servings): For the risotto: 1 onion 1 clove of garlic 200g risotto rice 200g chanterelles (clean and cut into small pieces) 50g dried mixed mushrooms 1 bunch flat-leaf parsley (chopped) 1 shot of white wine in good quality 1L beef stock (vegetable stock for vegetarians) Olive oil Salt and pepper Freshly grated parmesan and pecorino cheese For the tempura zucchini blossoms: 8 zucchini blossoms (washed and drain) 3 tbsp tempura flour (Asia shop) 1 tablespoon extra tempura flour 1 tablespoon sesame seeds 5 tablespoons ice cold water Salt and pepper Peanut oil for frying Preparation:
- Risotto: Stak the mushrooms in warm water for about 30 minutes, then drain (save the soaking water for later). Cook the chicken broth and keep it hot on the stove. Pour the soaking water into the chicen broth. Cut onion into tiny cubes and squeeze the garlic clove. Heat the olive oil in a pan over medium heat. Sauté the onion and garlic until they are turning glazed.
- Add the risotto rice and mix well until all rice grains have absorbed the oil. Pour the wine into the rice and stir until the wine is completely absorbed. Add the soaked mushrooms, stir fry shortly. Add one big scoop of hot stock and stir constantly until the fluid is completely absorbed. Add the broth gradually until the rice grains are soft outside and still al dente in the core. Stier in the freshly grated parmesan and pecorino. Remove the risotto from heat and set aside with lid.
- Tempura zucchini blossoms: bread the flowers with the extra tempura flour a little, mix rest of the flour with the water. Bread the zucchini flowers with it. Add oil generously into a sauce pan and heat to 180 degrees. Add the zucchini flowers and fry till golden brown, then drain on kitchen paper.
- Heat 2 tablespoons olive oil in a pan, add the chanterelles and parsley, fry briefly, add salt and pepper, remove from the pan. Mix the half of chanterelles with the risotto. Garnish the risotto with the rest of chanterelles. Serve with the tempura zucchini blossoms and extra portion of freshly grated cheese.