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Summer Squash Risotto

from Barn Goddess® Terri Nacke, The Cook

Ingredients:

• 1/2 pound organic Summer Squash, such as Magda, Cocozelle or Zucchini, green or yellow
• 3-4 Tablespoons organic extra virgin Olive Oil
• 1/3 cup finely diced Shallots
• 6-8 cups organic or free-range Chicken Stock (up to 2 quarts or 64 ounces)
• 1 1/2 cups Italian Rice (Arborio)
• 1/3 cup dry White Wine or White Vermouth
• Sea Salt
• Freshly ground Black Pepper
• 1 Tablespoon Flat Leaf Italian Parsley, finely minced
• 1 Tablespoon chiffonade-cut** Basil (Red Rubin, Genovese or Large Leaf)
• 1/2 cup grated Parmigiano Reggiano Cheese

Instructions:

Wash and dry the squash (no need to peel), and cut it into small cubes, wedges or half circles. **To “chiffonade” the basil, stack clean, dry leaves; roll them up tightly like a cigar, and slice the roll thinly to produce fine strips of basil.

Place a large saucepan over medium-high heat, add the stock and bring it to a boil. Then reduce the heat to low and hold stock just below the boiling point, preferably on a back burner of the stove.

Next, in a heavy-bottomed, large sauté pan, over medium heat, add the oil and shallots, and sauté, stirring well, until shallots soften, about 4 minutes. Add the summer squash and cook, stirring frequently, for another 2 minutes. Add the rice, stirring to coat grains of rice with the oil, and cook about 3 minutes or until the edges of the grains turn translucent. Now add the wine, and cook and stir until the wine evaporates, about 1 minute. Add about 1/4 teaspoon sea salt, then ladle in about 1 cup of the stock. Cook, stirring constantly, making sure rice does not stick to the sides and bottom of the pan. When most of the liquid has been absorbed, but the rice is still loose, add another 1/2 - 1 cup of stock. Continue cooking, stirring, and adding the hot stock until rice grains are not longer chalky when bitten, but are still firm and barely tender, or about 18-22 minutes total.

Remove risotto from the stove, and stir in one more ladleful of stock along with the parsley, basil, and half of the cheese. Season to taste with salt and pepper. Cover and let stand off the heat for 5 minutes. To serve, remove the cover, stir one more time, and serve immediately, sprinkled with the remaining cheese.

Barn Goddess note: Most of these ingredients are available at your local farmers market. Buffalo mozzarella cheese is available at Trader Joe’s. You can substitute regular fresh mozzarella made from cows’ milk. This is one of my favorite summer salads. I hope you enjoy it!

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