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Summer Risotto Recipe

16 March 2010
I want to thank Herbivoracious for this fantastic recipe. Enjoy

Summery Risotto With Corn, Zucchini and Cherry Tomato Oil
Serves 6
Vegetarian and gluten-free; vegan if you omit the cheese

For the tomato oil:

* 6 tablespoons extra-virgin olive oil
* handful of flavorful cherry tomatoes (or 1/4 cup diced ripe tomato)
* 1/4 teaspoon salt

1. Puree all ingredients in a mini-food processor.
2. Allow to steep for half an hour if possible.
3. Strain first through a fine mesh sieve and refrigerate if not using soon.

For the risotto:

* 6 cups mildly flavored vegetable broth (Seitenbacher broth powder works well)
* 4 tablespoon olive oil
* 1/4 cup minced onion
* 2 cups arborio, carnaroli or other risotto-approved rice
* 1/2 cup dry white wine
* 2 teaspoons salt
* corn kernels from 1 and 1/2 ears, reserve the cobs
* 2 small zucchini, fine dice
* 1/2 cup or more grated parmigiano-reggiano cheese plus more for serving

1. Bring the broth to a simmer, and add the corn cobs.
2. Heat the olive oil over medium heat in a large, heavy pot. Saute the onion for a couple of minutes until softened but not browned. Add the rice and saute for a minute or two until it turns slightly translucent.
3. Add the wine and salt stir until absorbed.
4. Add the broth, one ladle at a time, stirring very frequently. Continuously isn't necessary. When the rice begins to dry out, add another ladle.
5. After 16 minutes, begin to check a grain every minute. When there is a slight white pinhead that is a bit tough inside, add the vegetables. If you have used up all of the broth, you can start using water. Add more salt if needed.
6. Within 3-10 minutes, the rice should be tender but with just a hint of toothsomeness to it, and it should be surrounded with creamy, starchy goodness. Take it off of the heat right away and stir in the cheese.
7. Serve in individual bowls. Add a good squeeze of the tomato oil around the edge, and top with more cheese. Or truffles if you happened to have some.