Category: Primo

Summer Vegetable Risotto

7/15/2025

A fresh, healthy risotto for mid summer, when fresh zucchini, sweet corn and tomatoes are ripe and ready. First, read how to make a Perfect Risotto here.

The basic approach to this dish is to make the risotto as per our recipe, then add cooked veggies either on top, or cook them directly in the risotto during the last 10--15 minutes of cooking time.

Ingredients:

Our Perfect Risotto (Allow 1 hour to make the risotto, cook the following vegetables within that hour, or make them ahead and keep warm.)
2 small zucchini, cut into 1/4" thick slices
2 handfuls of cherry or small pear tomatoes
1 ear of cooked corn, kernels cut off or 1-11oz can of sweet corn niblets
sprinkle of oregano
salt and pepper to taste
1/4 teaspoon red pepper flakes (optional if you like a bit of heat)
olive oil
2 garlic cloves, "shirts" removed
juice of lemon, to taste

Directions:
Note: You can also add the vegetables during the last 10 minutes of cooking the risotto, but I think sauteing the vegetables separately adds a lot more flavor.

Drizzle 2 tablespoons of olive oil into a saute pan. Heat on medium until shimmering.
Toss in the garlic cloves and saute in the oil until you start to smell the garlic, then remove and dispose. (This is how Italians flavor the oil with just the right amount of garlic flavor). Optional: You can add red pepper flakes to flavor the oil with the garlic.
Next, toss in the zucchini, corn and tomatoes and sprinkle with salt, black pepper and oregano to taste. Saute while tossing or stirring occasionally until the zucchini are tender and the tomatoes are blistered.
When the risotto is ready, place a portion into a bowl and add the vegetables on top.
To brighten the dish, squeeze a bit of lemon juice on top of the veggies and risotto,
You may also add slivers of Parmigiano Reggiano to top off the dish.

I suggest pairing this with laid back Chianti or Primativo and mangiare al fiori ("eating with flowers"). The phrase "al fresco" used in the U.S. is not commonly used in Italy, but "al fresco" can refer to someone in jail. (Go figure!)

Buon appetito!

--Jerry Finzi

Comments

Simple and Quick: Spaghetti Aglio e Olio

7/23/2018

Comments

We all have days when we don't know the answer to the question, "What's for dinner?" Busy papa, busy Mama, busy Nonna... stuff happens and we forget to plan ahead. But even if you are a newcomer to the Cucina Italiana, there are always simple, quick meals that you can throw together without any pre-planning, as long as your Italian Pantry is stocked with essentials.

Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil) is one of the simplest, yet fulfilling meals any Italian can make. The cooking time is little more than the time it takes to boil your dried spaghetti and can be a base recipe for adding ingredients from leftovers. Even the most basic Italian pantries should have a box of spaghetti, extra virgin olive oil and garlic...

Ingredients

1 lb spaghetti (optional: fettuccine, bucatini)
6 garlic cloves, skins removed
EVO - extra virgin olive oil
Sea salt
Fresh ground pepper
Peperoncino (red pepper flakes - omit if you don't want heat)
1 tablespoon chopped Italian parsley (adds color & sweetness, but optional)
Fresh ground Pecorino Romano (also, aged cacciocavallo or Parmigiano Reggiano)

Directions

Fill your pasta pot with water, add a handful of sea salt and bring to a rapid boil.
Add your spaghetti into the pot, fanning it out around the edge of the pot. Gently push the pasta into the water as it softens and bends, then give a couple of swirls to make sure all the strands are separated. Boil the pasta, partially covered (place a long wooden spoon under one side of the lid to prevent over-boiling) until the pasta is al dente.
Meanwhile, remove the paper skins from the garlic and cut into thin slices. Do not mince or use a garlic press (which would make their taste too hot). You want a garlicky, sweet taste.
Heat 2 tablespoons of EVO on a medium-low heat in a saute pan. Add the garlic and peperoncino, then heat slowly until the garlic is lightly browned. Remove from heat.
When the pasta is cooked, drain it well (reserve some of the pasta water).
Place the saute pan back on a medium heat, then add the pasta, parsley and a handful of pecorino Romano to the saute pan, tossing or mixing using a pair of tongs. (Adding a tablespoon or two of pasta water while tossing will help bind the sauce to the pasta.)
Salt and pepper to taste and serve. Top with grated or shaved pieces of Pecorino Romano.

Serve with slices of crusty bread and some Chianti for a simple and tasteful meal.

This recipe is certainly a classic from Naples, but you can think of it as a base recipe for adding other ingredients: halved cherry tomatoes, diced prosciutto, capers, olives, etc. Don't ever hesitate to be creative with Italian recipes!

Buon appetito!

--Jerry Finzi

Comments

Cucina

Summer Vegetable Risotto

Simple and Quick: Spaghetti Aglio e Olio

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