Summer Risotto
Ingredients
For the Risotto
- 1-2 tbsp olive oil
- ½ a large sweet yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- ½ cup wine
- 1 cup Arborio rice
- 4 tbsp of butter
- 1 cup of freshly grated parmesan cheese
- kosher salt to taste
- squash blossoms for garnish, option
For The Parm Stock
- 4 parmesan rinds
- 7 cups water or vegetable stock
Instructions
- In a slow cooker, combine the vegetable stock and Parmesan rinds. Cook on low heat for 8 hours, stirring occasionally. Taste the broth and cook for another 8 hours on low for a deeper parm flavor.
- Transfer the broth to a medium sized sauce pot and bring to a low boil over medium - medium high heat. You want the broth to be very hot, but not boiling so violently that it evaporates off.
- Heat a medium - large heavy bottomed pot, like a Dutch oven, over medium high heat and add the olive oil and 1 tbsp of butter. Once the butter has melted add the onions. Cook until the onions are soft and translucent, reducing the heat to avoid any browning, about 5 minutes.
- Add the garlic, saute for about 30 seconds, then add the rice. Toss to coat in the oil, and toast the rice for 2 minutes. Increase the heat to medium high. Add the white wine, and cook until the liquid is absorbed, about 1 minute.
- Add the garlic and the Arborio rice. Toast the rice in the pan until the outer edges of the rice granules become translucent, about 4 minutes.
- Deglaze with the white wine and cook until the liquid has reduced by about half, stirring constantly.
- Use a ladle to add ½ cup of simmering hot Parmesan broth to the rice, and stir to combine. Cook, while stirring, until liquid is fully absorbed, about 2-3 minutes, before adding another ½ cup ladle of stock.
- Repeat this about 7 more times, adding another ½ cup of broth at a time, until rice is fully cooked, but slightly al dente. This will take about 25-30 minutes. If you run out of broth and rice is still undercooked, substitute with boiling water.
- Once rice is finished cooking, turn off the heat and stir in 2 more tbsp of butter, and ¼ cup of parmesan cheese. Taste for salt and adjust. Finish with zest and juice from 1 lemon, or a splash of white wine for a touch of acid. Fold in the squash blossoms if using and serve immediately.
