Fab Frugal Friday: Risotto as seasonal template

I’ve posted a seasonal risotto before, and I think it’s well worth bringing up as a tip. From the spring edition:

“Not only is it one of my favorite comfort foods of all time, and so satisfying to put together (I just love the simple yet attentive ritual of slooooowly adding in the stock and stirring, stirring, stirring), but it is also – guess what? That’s right, it’s a very frugal item . . . At its core, risotto is a classic pantry dish, the only produce required being an onion. (What do I ever cook without an onion, really?) It’s wonderful all by itself – but it’s also a fantastic base to show off the vegetables of the season!”

So, here’s my summer variation on the theme. I set out planning to use the same vegetables as are used in one of my favorite dishes of all time, ratatouille, but the eggplants available at the store that day (no farmer’s market available at the moment) didn’t look all that fetching, while the fresh corn DID. So I threw that in instead, and it fit perfectly! I still totally plan to make it with eggplant instead of the corn some other time, for sure. If you try this, I would start cooking the eggplant just before the zucchini.

SUMMER RISOTTO – “RISOTOUILLE”

6 cups vegetable broth
2 zucchini or other summer squash, cut lengthwise and then into half moons
1 red pepper, diced
1 pint cherry or grape tomatoes
2 tablespoons olive oil, divided
2 tablespoons butter
1 large onion, diced
1½ cups arborio rice
½ cup dry white wine
2 ears corn, kernels removed
½  cup freshly grated Parmesan cheese
salt to taste

Heat broth in a small, covered saucepan over medium heat. In a large skillet, heat one tablespoon of the oil over medium-high heat. Add zucchini and cook until just starting to soften and getting a little light brown color, stirring and turning slices over frequently. (You can start the next step of heating the oil and butter in the second, larger skillet for the risotto at this time, if you feel like multitasking.) Add the cherry tomatoes and give each one a little prick with a knife, so they deflate and cook down a little bit. Add red bell pepper and continue sauteing until they, too start to soften a bit, just a few more minutes.  When zucchini is cooked through and a bit more browned, remove from heat.

In a large, heavy and deep skillet over medium heat, heat 1 tablespoon of oil and the butter. Add onion and sauté until softened, stirring occasionally, about 3 to 5 minutes. Add rice and cook, stirring occasionally, until well-coated in the oil and butter, 2 to 3 minutes. Add wine and stir until absorbed. Set a timer for 15 minutes at this point.

Now begin adding the warmed stock- ½ cup at a time, stirring pretty much continuously. As soon as the liquid has been almost completely absorbed, add another ½ cup. This process will go on for about 20-25 minutes grand total (the timer is for adding the veggies), and while you are attending to it constantly, there’s no sense of urgency either. Sauté mushrooms in another sauté pan with remaining tablespoon of butter during this process.

When the timer goes off, stir in fresh corn and begin tasting rice at this time, continuing to add ½ cup stock as needed. You’ll want the rice to be tender and cooked through, but not mushy. Stir in Parmesan. Taste and adjust seasoning- adding salt if needed.

– posted by Anne