Summertimerisottorisottoallestate Recipes

SUMMERTIME RISOTTO (RISOTTO ALL'ESTATE)

Steps:

• Heat ¼ cup olive oil in a 2 quart saucepan over low heat.
• Add in the onion and saute slowly until soft.
• Add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
• Heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
• 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.
• Add the hot broth to the rice one ladleful at a time, stirring frequently.
• The rice should cook very slowly over low heat.
• Wait until the liquid is absorbed before adding the next ladleful of broth.
• Midway in the cooking time, add the basil and salt and pepper to taste.
• When the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
• Turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.

SIMPLE ITALIAN RISOTTO

Steps:

• This process takes 20 minutes so prep your ingredients, find your favorite wooden spoon, pour yourself a glass of wine and don't stop stirring.
• Warm the stock on the stovetop and preheat a large straight-sided skillet to medium high.
• Add the olive oil and diced onion, sauté until the onion is soft. Add the Arborio rice and stir until all the rice is coated with olive oil.
• Add the white wine and stir until the wine is absorbed. Add enough of the warm stock to cover the rice.
• Stir until it is all absorbed and then add more stock to cover the rice again, continue adding stock until it is gone and absorbed by the rice. Don't stop stirring. This will take 20 minutes.
• Taste the rice; it should be al dente. You may need to add some hot water if the rice isn't fully cooked and you've used all the stock. Use the same warming process you would with the stock.
• Turn down the heat, add at least a ½ cup of freshly grated parmesan cheese. If you use a really good parmesan, you usually don't need to add salt. Add the basil at the last minute before serving.

SUMMER RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

SUMMERTIME RISOTTO

Steps:

• Tomatoes
• Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour. Puree tomatoes in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside to cool.
• Zucchini
• Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.
• Risotto
• Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in tomato puree, butter and cheese. Set aside.
• Scallops
• Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.