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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This makes a wonderful dish, it is really like a risotto. Ingredients:
salt |
1 cups arborio or other short-grain rice |
3 tablespoons butter |
1 cup zucchini, cut into julienne, or carrots or peas |
1/3 pound fontina val d'aosta or other good semisoft cow's milk cheese, cut into small pieces |
1/2 cup freshly grated parmesan cheese, or more to taste |
Directions:
1. Bring a pot of water to a boil and salt as you would to cook pasta. Add the rice in a steady stream and stir. When the water returns to a boil, lower the heat and simmer the rice until it is tender but not mushy, about 15 minutes. Drain.
2. Put the butter in a saucepan large enough to hold the rice and turn the heat to medium. When the butter melts, add the zucchini and cook until soft, about 3 minutes. Add the rice and stir. Add the cheese and stir until melted, then add the Parmesan, stir again, and serve.
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