Risotto with Spring Vegetables, Tomato, and Basil

1 med. or 2 small zucchini
5 C chicken broth
3 TB butter
2 TB veg oil
1/3 C. chopped onion
1/3 C. Carrot diced very fine
1/3 C celery diced very fine
salt
2 C arborio rice (you can get this at costco now)
1/2 C. frozen peas
1 ripe, firm, fresh tomato, skinned raw with a peeler, seeded and diced fine
1/3 C parmigiano-reggiano cheese
6 or more fresh basil leaves

1. Soak the zucchini in cold water, scrub them clean, and cut off both ends. Dice them very fine.
2. Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
3. Put 2 TB of the butter, all the veg oil, and the chopped onion in a broad, sturdy pot, turn on the heat to medium high, and cook the onion until it becomes colored a fine golden brown.
4. Add the diced carrot and celery, and cook for about 5 minutes, stirring from time to time to coat them well. Add the diced zucchini, one or two pinches of salt, and cook for 8 minutes more, stirring occasionally.
5. Using a slotted spoon or skimmer, remove half the vegetables in the pot, and set aside. Turn on the heat to high. Add the rice, stirring quickly and thoroughly until the grains are coated well.
6. Add 1/2 C of broth and cook the rice a little at a time, gradually adding broth and stirring, turn the heat down to a simmer.
7. Cook the rice until it is tender, but firm to the bite (no mush or crunch), with barely enough liquid remaining to make the consistency somewhat runny (about 20 minutes). When the rice has cooked add the cooked vegetables you had set aside earlier, the diced tomato, and the thawed frozen peas. Off heat, add the remaining TB of butter, and all the grated parmesan, and stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt. Mix in the the shredded basil. Transfer to a platter and serve promptly.

This is Marcella Hazan's recipe

Risotto con Pomodoro e Basilico (Tomato and Basil)

3 or 3 1/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)


1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.



Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper