SUMMER RISOTTO

Summer Risotto image

Provided by Kathy W

Time 45m

Number Of Ingredients 11

BASIC RISOTTO
1 c arborio rice
3-4 Tbsp olive oil, divided
1/2 c white wine (optional)
1 onion, chopped
5 c chicken broth
1/4 c grated parmesan cheese (optional)
1 Tbsp butter
1 1/2 c zucchini, diced small
1 1/2 c fresh corn
salt and pepper to taste

Steps:

1. In a small skillet, saute zucchini in a small amount of oil until just tender.
2. Add corn and warm through. Season with salt and pepper to taste. Then set aside.
3. Heat 1 - 2 tablespoons of olive oil in a heavy, non-stick 2-quart saucepot. Saute onion in oil until translucent.
4. Add rice and stir until grains are coated with oil.
5. Add wine (or 1/2 cup of broth if you prefer) and stir constantly until liquid is absorbed.
6. Add 1 cup of stock at a time, stirring until liquid is absorbed before adding the next cup. The rice, when done, should be firm with a little bite in the center or al dense. It takes 20 to 30 minutes.
7. Turn off heat. Add parmesan, if desired. Stir until melted.
8. Remove from heat, add butter and stir quickly until melted.
9. Gently stir in the zucchini and corn mixture. Adjust seasoning and serve.