Summertime Risotto (Risotto All’Estate)

1. 1

   Heat 1/4 cup olive oil in a 2 quart saucepan over low heat.

2. 2

   Add in the onion and saute slowly until soft.

3. 3

   Add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.

4. 4

   Heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.

5. 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. 6

   Add the hot broth to the rice one ladleful at a time, stirring frequently.

7. 7

   The rice should cook very slowly over low heat.

8. 8

   Wait until the liquid is absorbed before adding the next ladleful of broth.

9. 9

   Midway in the cooking time, add the basil and salt and pepper to taste.

10. 10

    When the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.

11. 11

    Turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.

* Per serving · 4 servings · Values may vary.