Flor de Calabaza

squash blossom risotto with saffron, sauteed chard, crispy tofu, roasted garlic lime sauce

Flor de Calabaza is a common ingredient in Mexico, often sauteed and stuffed in quesadillas. I used the male flowers which grow on stems, as opposed to the females which are attached to the young zucchini or whatever squash. I loved the bright gold flecks of flower petal in the risotto (made with a short-grain brown rice).