Summertime Risotto (Risotto All’estate) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Cucina Rustica; pull up a stool and crank up the AC. You are going to be at the stove a while. Ingredients:
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil, divided |
1/2 onion, diced |
2 medium zucchini, diced |
2 garlic cloves, minced |
6 cups chicken broth |
2 cups arborio rice |
8 fresh basil leaves, cut into thin strips |
salt |
fresh ground black pepper |
4 ounces fresh mozzarella cheese, drained and diced |
1/2 cup grated parmesan cheese |
Directions:
1. Heat 1/4 cup olive oil in a 2 quart saucepan over low heat.
2. Add in the onion and saute slowly until soft.
3. Add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
4. Heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
5. Add the rice to the zucchini mixture and, stirring constantly with a wooden spoon, saute until the rice is opaque and makes a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
6. Add the hot broth to the rice one ladleful at a time, stirring frequently.
7. The rice should cook very slowly over low heat.
8. Wait until the liquid is absorbed before adding the next ladleful of broth.
9. Midway in the cooking time, add the basil and salt and pepper to taste.
10. When the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
11. Turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.
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