There are those for whom making risotto is a pleasure. They sip wine as they stir, they hum to some jazz, they sway through their kitchen. I want to be that person, and in fact each time I decide to make risotto I am naive enough to think that I am one of those persons. Yet there I am, halfway through the cooking process, cursing the short grain rice, willing it to cook faster, thoroughly annoyed at how many times I have to stir it, staring at the clock thinking "I have so many things I need to be doing" never mind the "WHY am I standing in front of the stove on a hot day like this?!". But then once the risotto is done it is so incredibly satisfying my painful memory of the process is erased and I fall into a blissful starch coma. So for those that love making risotto, or for those that just want a bowl of the creamy pearls badly enough I encourage you to add some summer squash. Instead of chunks of veggies I love how the shredded zucchini wrapped itself around the grains of rice. The texture was perfect, and don't be scared to add a lot of zucchini, I think I had at least two cups of it.
1.5 cup short grain, arborio rice
~6 c chicken stock
2 medium zucchini, shredded (I used a food processor)
1 onion, chopped
3 cloves garlic, pressed
1 T basil pesto
1/4 c parmesan
salt, pepper
olive oil, butter
Warm stock in a pot. In a medium pot or dutch oven heat some olive oil and butter and saute onion. Add garlic. Next add rice and let toast and coat. Season with salt and pepper. Ladle some stock and stir rice, when stock is nearly all absorbed add more stock. Repeat the process, for what feels like forever. I can never seem to get my time or portions to match other recipes. I always need more liquid and I always need more time (nearly an hour). Just make the risotto how you make your ristotto. AND THEN, once the risotto is nearly done, stir in zucchini and let cook down (5 minutes or so, until zucchini is tender). Add some peas if you desire, and then add some fresh pesto (it will turn a beautiful pale green), parmesan and some butter and make a few final stirs.
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