Italian Risotto with Zucchine

Risotto is rich and filling. Better yet, it is versatile.

• 1 pound Arborio rice
• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 cup dry white wine
• 6 - 8 cups heated chicken stock
• 4 tablespoons grated Parmesan cheese
• 6 medium-small zucchini, cubed
• 2 tablespoons olive oil (for zucchine)
• 1/4 cup parsley, chopped

Method

Combine 2 tablespoons oil and butter in large heavy pot (Dutch oven is good) over low heat.  Let butter melt.  Stir in onion the onion and cook just until beginning to brown. Add rice and stir to coat every last grain of rice. Raise heat to medium.  Stir in wine and cook, stirring, until it evaporates. Pour 1 cup stock stock into the rice and cook, stirring continuously, until absorbed. Add another cup stock and cook, stirring, until absorbed.  Stirring is the key to a good risotto.  Repeat until rice is tender.

Heat remaining 2 tablespoons olive oil in a large frying pan.  Toss in zucchini and cook for about 5 minutes stirring occasionally. Season for salt.

When rice is soft and almost all water is absorbed, add zucchini and parsley. Parmesan cheese. When ready to serve, stir in parsley.  Allow rice to 'settle' for a few minutes before serving. 

Serves: 6

Contributor: Connie La Marca           

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