Summertime Risotto (risotto All’estate)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• salt
• fresh ground black pepper
• 4 ounces fresh mozzarella cheese, drained and diced
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat ¼ cup olive oil in a 2 quart saucepan over low heat.
• 2 add in the onion and saute slowly until soft.
• 3 add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
• 4 heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
• 5 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.
• 6 add the hot broth to the rice one ladleful at a time, stirring frequently.
• 7 the rice should cook very slowly over low heat.
• 8 wait until the liquid is absorbed before adding the next ladleful of broth.
• 9 midway in the cooking time, add the basil and salt and pepper to taste.
• 10 when the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
• 11 turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.