Saturday Beefcake Summer Risotto


Zucchini Risotto al Limone

Mark Bittman The Food Matters Cookbook
Salt
1 cup short-grain brown rice
2 tablespoons olive oil
1 onion, chopped
Black pepper
1⁄2 cup dry white wine or water
3 to 5 cups vegetable or chicken stock or water
4 small or 2 large zucchini (about 1 1⁄2 pounds), grated
Grated zest and juice of 1 lemon
1⁄2 cup grated Parmesan cheese, optional
1 tablespoon butter or additional olive oil, optional
1⁄2 cup chopped fresh basil, plus more for garnish, optional




1. Bring a medium pot of water to a boil and salt it. Stir in the brown rice, adjust the heat so that the water bubbles steadily, and cook, without stirring, for 10 to 15 minutes. Drain well.




2. Put the oil in a large, deep skillet over medium heat. When it’s hot, add the onion and cook, stirring occasionally, until it softens, about 5 minutes. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, just a couple of minutes. Sprinkle with salt and pepper, then add the wine. Stir and let the liquid bubble away.
3. Begin to add the stock, about 1⁄2 cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high and stir frequently.




4. After about 15 minutes of adding stock, stir in the zucchini and cook, stirring, until it releases its liquid and the mixture again becomes dry. Begin tasting the rice about 5 minutes later; you want it to be tender but with still a tiny bit of crunch. It could take as long as 45 minutes to reach this stage. When it does, stir in the lemon zest and juice, and the Parmesan, butter, and basil if you’re using them. Taste and adjust the seasoning. Serve immediately, garnished with additional basil if you like.

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