SUMMERTIME RISOTTO (RISOTTO ALL'ESTATE)
Make and share this Summertime Risotto (Risotto All'estate) recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat ¼ cup olive oil in a 2 quart saucepan over low heat.
- Add in the onion and saute slowly until soft.
- Add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
- Heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
- 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.
- Add the hot broth to the rice one ladleful at a time, stirring frequently.
- The rice should cook very slowly over low heat.
- Wait until the liquid is absorbed before adding the next ladleful of broth.
- Midway in the cooking time, add the basil and salt and pepper to taste.
- When the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
- Turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.
Nutrition Facts : Calories 757.5, Fat 32.9, SaturatedFat 9.4, Cholesterol 33.4, Sodium 1525.6, Carbohydrate 86.9, Fiber 4.1, Sugar 3.8, Protein 26.3
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