Tuesday, July 24, 2007

First recipe!

I made up this recipe tonight, and it was delish! Loris thought so too. A great way to use up a decent amount of zucchini. I didn't really measure stuff, so you'll have to play it by ear:

Risotto agli zucchini (con zucchini)

One largish zucchini and 1 or 2 smaller ones
Salt and pepper to taste
Olive oil
Some onion
Veggie broth
1.5 cups of arborio rice
Some wine (.5 to 1 cup?)
Parmesan cheese

Chop up the large zucchini and bring to a boil in a pot with just enough broth to cover it. Boil until soft, then puree with a blender or food processor. Set aside.

Chop up the smaller zucchini and saute for about 3-4 minutes in olive oil, seasoning with salt and pepper to taste. Set aside.

Finely chop some basil to garnish, and set aside.

Bring some veggie broth to a boil (I think I used about 4 cups), then lower the heat to low.

Chop up the onion and saute for about 4 minutes in olive oil in a medium to large saucepan. Add the rice and stir until it starts making clicking sounds, about 4 minutes. Add the wine and stir until it is absorbed.

Start adding a couple spoonfulls of the zucchini puree and about 1/4 cup of broth at a time, slowly stirring the rice with a wooden spoon while it absorbs the liquid. Each time you can see the bottom of the pot when you stir, add some more liquid and puree. It will take anywhere from 25-45 minutes for the rice to cook and absorb all or most of the liquid. After 25-30 minutes, start tasting for doneness.

When it tastes done, add the fried zucchini and chopped basil. Pass the parmesan cheese at the table to add on top.


1 comment:

Loris Degioanni said...

This risotto was just delicious!