Summer Vegetable Risotto
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 1/2 cups risotto rice
- 1/2 cup white wine
- 5 cups water
- Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
- 1/2 cup corn kernels
- 1/2 cup red bell pepper
- 2 green onions green onions
- 1/2 cup grated Parmesan cheese
- 12 basil leaves basil leaves
- 2 tablespoons unsalted butter
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Instructions
- Bring the water to a simmer in a small pot.
- In another pot, heat the olive oil over medium-high heat. When the olive oil is shimmery hot, add the garlic and sauté until fragrant, about 30 seconds.,Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2 to 3 minutes, at which point the rice will begin to smell nutty.
- Add the white wine to the rice and stir. From this point on, you will be stirring the risotto rice almost constantly. After a minute or two the rice will have absorbed the wine and when you stir, the spoon will leave streaks on the bottom of the pan.
- Add a cup of the hot water to the pot. Add a generous pinch of salt. Stir until the water has been absorbed by the rice and your spoon is again leaving a trail at the bottom of the pan.,Add another cup of hot water and repeat.
- When the second cup of water is absorbed, add the corn and red bell pepper.,Add another cup of water and stir until it is absorbed.,Repeat with another cup of water and another healthy pinch of salt.
- By now the rice should be close to being done; it should be fully cooked but still al dente, a little firm, not completely soft. When the rice reaches this stage, stir in the green onions and grated parmesan.,When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.
- Once the butter has melted, serve at once.
Source
Original recipe: View Original