Chef notes
"An Italian household staple, risotto is super simple to make and very versatile," Laura says. "This version happens to be my favorite, in-season spring vegetables add not only lovely flavors to this dish, but also great texture. After moving to the States, I noticed that this dish was only served in restaurants and people never made it at home. In reality, this is home food I grew up eating in my grandmother's kitchen and I want people to know that a good risotto can be made in no time, right in their own kitchen!"
Ingredients
- 1 small onion, minced
- 1/4 cup celery, diced
- 2 cloves garlic
- 1 cup Arborio rice
- 3/4 cup white wine
- "4.5-5" is not a number. cups vegetable stock
- 2 tablespoons olive oil
- 1/2 cup of Parmiggiano Reggiano, freshly grated
- 3 tablespoons unsalted butter, at room temperature
- Salt and pepper, to taste
- Fresh basil, chopped
- 1 zucchini, washed, dried and diced
- 1 yellow squash, washed, dried and diced
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1/2 cup fresh shelled peas
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Preparation
To make the risotto base:
Place your stock in a saucepan over low heat so that it's at a low simmer.
Preheat a large skillet with high sides over medium heat. Cook the onions, celery and garlic in the olive oil for 5 to 7 minutes or until translucent. Add the rice and coat it in the oil, let it cook for about a minute.
Add the wine and allow it to reduce for about a minute as well. Add a ladle full of the simmering broth to the rice. Stir constantly and continue to add the broth one ladle full at a time making sure to wait until the rice has soaked it all up before adding in another. Continue cooking the rice this way for about 18 minutes or until the rice is about 5 minutes away from being fully cooked. In the meantime, cook your vegetables.
To make the vegetables:
In a separate large skillet over medium heat, add the oil, garlic and shallots and allow them to come to temperature together and cook for about 3 or 4 minutes or until the shallots and garlic are translucent. Add the zucchini and yellow squash. Season with the fresh thyme, salt and pepper and cook everything together for about 7 to 8 minutes or until the veggies begin to soften but still have a bit of a bite to them. Stir the peas in and remove from heat.
When the rice is just about fully cooked, adjust the seasoning according to taste. Add in one more ladle full of broth along with the cooked veggie mixture and cook together for 1 minute or so. Add in the Parmiggiano and butter. Turn the heat off and place a lid on the pan. Let it sit for 5 minutes covered. Stir in the fresh basil and serve immediately!
