Summertime Risotto Risotto Allestate 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.

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.

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.
• 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. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside.
• 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 zucchini 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.