Prep 30 mins
Cook 45 mins
Cucina Rustica; pull up a stool and crank up the AC. You are going to be at the stove a while.
- 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
- fresh ground black pepper
- 4 ounces fresh mozzarella cheese, drained and diced
- 1⁄2 cup grated parmesan cheese
- 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.
Not really my taste: too cheesy. Maybe I failed a little