Summer Vegetable Risotto

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.

1. Drizzle 2 tablespoons  of olive oil into a saute pan. Heat on medium until shimmering.
2. 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.
3. 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. 
4. When the risotto is ready, place a portion into a bowl and add the vegetables on top.
5. To brighten the dish, squeeze a bit of lemon juice on top of the veggies and risotto,
6. 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