Sunday, October 01, 2006

Tomato and Zucchini Risotto

I had a great Tomato and Zucchini Risotto once at Serafina I had recreated it before at home, but I didn't write down what I did last time, so today when I felt like making it again I googled for recipies.

When I searched "tomato and zucchini risotto" I found among other links, a link to
Jamie and Belle's recipe. It looks good-- I'll have to try it! The version I had in mind is a little bit different-- with more of a tomato-based sauce of sorts. Here's my try. Let me know if you like it.

Tomato and Zucchini Risotto

Drizzles of Olive Oil
40 oz. Vegetable Broth
1 cup Dry White Wine
1/2 cup finely chopped Sweet Onion (Vidallia or Mayan)
16 oz. Arborio Rice
1 medium Garlic Clove, minced
1 large (or two small) Zucchini sliced very very thin
1 can diced Tomatoes
1 can chopped Tomatoes
2 tablespoons Balsamic Vinegar, or to taste
Black pepper and salt to taste

Simmer vegetable stock in a sauce pan.

While sauce is simmering, saute onion and garlic with a drizzle of olive oil in heavy sauce pan. Saute until onions are translucent. Stir in arborio rice.

Add a ladleful of broth at a time, stiring until broth is absorbed. Stir constantly (so that risotto doesn't stick to the bottom of the pan). After you have added two or three ladles of broth, add half a can of diced tomatoes (with juice). Continue to add broth and continue stiring. Add one cup of white wine, add remaing tomatoes, broth and keep stiring.

Once risotto is creamy and slightly al dente, add in sauteed zucchini, balsamic vinegar and seasoning to taste. Makes about four servings. This is great as a summery light risotto (to the extent that any risotto can be light!) We paired this with herbed goat cheese toasts. The toasts are simple-- you can thinly slice a baguette or other crusty bread and then spread soft goat cheese on the bread rounds. Add herbs de provence, thyme and black pepper. Toast in the oven at 350 until the edges of the bread rounds are golden brown.

Tomorrow we're making Ina Garten's Potato and Leek soup from her Barefoot in Paris cookbook. I'll let you know how it goes!

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