Dinner Tonight: Summer Squash Risotto

Name: Dinner Tonight: Summer Squash Risotto
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; 1/2 cup Grated Parmesan Cheese; 4 tbsp balsamic vinegar