Summertime Risotto (Risotto All’estate)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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