I had a request for risotto last night. I'm still not ready to let go of summer, so I customized the recipe by adding some green and yellow zucchini, a handful of basil, and a spoonful of mint. Here is the recipe:
Risotto with Zucchini
1 quart low sodium canned chicken broth
2 cups water
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
2 or 3 yellow and green zucchini, ends trimmed, cut into 1/4-inch-thick rounds
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 cup grated Parmesan cheese
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1. Warm the broth and water in a medium saucepan.
2. Heat the olive oil and 1 tablespoon butter in a large Dutch oven.
3. Add the onion and cook over medium heat until softened, about 3 minutes. Add the zucchini and cook until it begins to soften, abotu 5 minutes. Stir in the rice and cook, stirring, for a minute. Add the wine and cook, stirring frequently, until the rice absorbs the liquid. Continue to cook, adding the broth mixture in 1-cup increments, always stirring, until the rice is al dente. If you run out of liquid, heat up some water and continue to add it to the pot until the rice is done.
6, Remove the pot from the heat and stir in the remaining tablespoon of butter, cheese, basil, and mint. Season with salt to taste. Serve immediately.