Tom Kitchin recipes: Shellfish risotto | Stuffed courgette flowers

Tom Kitchin creates a wonderful dinner for Google at the legendary annual Cannes Lions International Festival of Creativity

Published: July 20, 2015
Categories: ,
  • In a large pan, bring the vegetable stock to the boil. In a separate, heavy-bottomed pan, add 50g of butter and the herbs and gently sweat down the onions and saffron for 3-4 minutes, without colouring the onions.
  • Add the rice and warm through for 30 seconds before adding the white wine. Reduce until dry. Now slowly ladle in the stock, adding more as needed. Cook for 15-17 minutes until the rice is al dente
  • but not completely cooked. Then add the remaining 50g butter and grated cheese and garnish with shellfish before serving.

To make the stuffing

  • Finely chop all the vegetables for the stuffing and add the chopped garlic and thyme. Sauté gently in olive oil until cooked and set aside.

To prepare the courgette flowers

  • Pull back the outer petals and gently remove the stigma, making sure not to tear or separate any petals. Fill a piping bag with the stuffing and pipe it right into the centre of each flower, twisting at the end to close the flower.
  • Heat the olive oil in a frying pan and gently fry the stuffed flowers. Add the chicken stock and cook for 8 minutes, adding more stock if needed.



  • For the shellfish risotto:
  • 1 litre vegetable stock
  • 100g butter
  • 1 white onion – chopped
  • 1 tsp saffron
  • 250g risotto rice
  • 100ml white wine
  • 150g Parmesan – grated
  • 100g mussels – cooked
  • 100g clams – cooked
  • 100g squid – cooked
  • ½ lobster or 3 tiger prawns – cooked
  • mixed herbs
  • For the stuffed courgette flowers:
  • 8 courgette flowers
  • 100ml chicken stock
  • 1 tsp olive oil
  • For the stuffing
  • 1 tsp olive oil
  • 30g onion
  • 100g red pepper
  • 100g aubergine
  • 100g tomato
  • 1 sprig thyme
  • 1 garlic clove
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