Risotto with Zucchino Striato D'Italia

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Makes: 4 servings adjust
http://www.cookstr.com/recipes/risotto-with-zucchino-striato-drsquoitalia The zucchini in the garden beckons. When cooked in a risotto, the zucchini breaks down, becoming sweet and creamy, and merging with the rice.

Directions

Ingredients

  • 1⁄4 cup Extra Virgin Olive Oil

Step 1

Heat the ¼ cup olive oil in a heavy-bottomed 2-quart saucepan over low heat.

Ingredients

  • 1⁄2 Onion, finely diced

Step 2

Add the onion and sauté slowly until soft.

Ingredients

  • 2 Zucchini, or striato d’Italia, diced
  • 2 Garlic Cloves, finely chopped

Step 3

Add the zucchini and garlic, and briefly sauté over moderate heat, 2 to 3 minutes.

Ingredients

  • 2 cups Arborio Risotto Rice

Step 4

Add the rice and stir until the rice is translucent, 1 to 2 minutes.

Ingredients

  • 6 Vegetable Broth, or water, brought to simmer
  • 8 Fresh Basil, cut into thin slivers
  • Black Pepper
  • Sea Salt

Step 5

Add the hot broth to the rice mixture 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 during cooking, add the basil and salt and pepper to taste.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1⁄2 cup Grana Padano Cheese, freshly grated

Step 6

When the risotto is al dente, Add the remaining 2 tablespoons olive oil and the cheese. Turn off the heat and stir briefly to combine. Serve immediately.
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