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Ingredients

• 1/4 pound summer squash or zucchini, ends trimmed and cut into bite-sized pieces
• 6 tablespoons unsalted butter
• 6 squash blossoms (optional)
• 1 medium onion
• 7-8 cups chicken or vegetable stock
• 2 cups risotto rice, such as Arborio
• 1/3 cup white wine
• Salt and pepper to taste
• 3 tablespoons herbs such as sage, marjoram, savory
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 4 tablespoons balsamic vinegar

Description

Serious Eats