Recipe: Summer Vegetable Risotto With Fresh Corn And Zucchini
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
Today's recipe uses Arborio rice to make a summer vegetable risotto with fresh corn and zucchini and then serves that with colorful heirloom tomatoes tossed with basil pesto.
4 cups vegetable or kitchen stock
1 cup water
1 1/2 to 2 cups of diced onion in olive oil
1 large minced clove of garlic
1 cup Arborio rice
1 cup dry white wine
6 ears of corn
3 small to medium-sized zucchini, deseeded and sliced
There is a bit of knife work involved so get all of the vegetables ready to go before you start cooking anything.
Use a pot on the stove top to heat 4 cups of vegetable or chicken stock with 1 cup of water. Then, use another large, somewhat deep, heavy bottomed pan to saute one-and-a-half to two cups of diced onion, in a bit of olive oil, to soften.
Then add one large minced clove of garlic and one cup of Arborio rice. Stir that around and let it toast for two to three minutes. Then add about one cup of dry white wine and cook that along until the wine is absorbed.
Once the wine has been absorbed, add a ladle or two of the stock to the rice. Stir that in and continue to add more stock as the rice absorbs it.
While you're keeping your eye on the rice, use another large sautee pan to sautee the corn from six ears of corn and three small to medium sized deseeded and sliced zucchini.
Stir that around and cook it until the zucchini is just tender crisp and then turn the heat off.
The rice will take 20 to 30 minutes to cook and you may not use all of the stock. When it is nice and creamy and soft to the tooth, add the cooked corn and zucchini. Add a good handful of grated parmesan cheese, stir that together and turn the heat off.
Take a minute to toss the sliced tomatoes with the basil pesto and then serve the risotto in large bowls with the tomatoes on top. Finish with more grated parmesan cheese.