28 Jul Basil-Cream Risotto, Zucchini Blossoms Stuffed with Sautéed Scampi, Lemon Zest, Summer Truffles

Weekend Special: July 29-31, 2016

Inspiration

Inspiration

The great chefs of Central Italy are constantly combing city markets for the season’s most exquisite produce, the hale of the land and the jewels of sea whose flavors they can unify in their tireless efforts to evolve gastronomy and express the splendor of their heritage.

Yet it is not as much a matter of geography as it is heart, as Chef Luisa Silvia’s daily practice here in Chicago attests to (Chef Luisa Silvia who continues to act, by instinct, as these culinary masters currently cooking in Italy do–scouring local markets, consulting the seasons, inquiring into the myriad ways in which high-caliber fish and meat can be wed). And her weekend special, Risotto al basilico, fiori di zucca con scampi stufati, bricole di limone e tartufo, is a direct reflection of this intriguing truth.

Recipe

Recipe

Risotto al basilico, fiori di zucca con scampi stufati, bricole di limone e tartufo estivo begins with a carnaroli risotto prepared with Tropea onions and fresh-basil cream, which is finished with melted buffalo-milk burrata. It’s topped off with a zucchini blossom stuffed with sautéed scampi and finally sprinkled with both lemon zest and summer truffles.