A summery risotto

As summer slips away in Salem, a chill fills the air. The sun still warms at times of the day and can tease late July heat, but soon enough a slight breeze tells a different story. It’s a time of year to savor the last bits of summer and begin preparing for autumn. 

Marco and I don’t like the chill, and we love the summer warmth. As we wondered what to cook last weekend, Marco began searching the web for a risotto idea, something to warm us up a bit. We’ve also been enjoying fresh, local, ripe, tomatoes and want to hold on to the remnants of summer. So, Marco created this simple risotto that brings the ingredients of a caprese salad with the chicken broth body warming elixir of risotto.

 Ingredients (serves 4):

  • 2 Tablespoons olive oil
  • half of a yellow onion, finely chopped
  • 2 cups carnaroli rice (or arborio)
  • 1 cup of white wine
  • 4-5 cups of chicken broth
  • 8 ounces of fresh mozzarella, cut into bite-sized pieces
  • 8 ounces of grape or cherry tomatoes cut in halves
  • 1/3 cup of chopped fresh basil leaves
  • 1 tablespoon of butter

Process:

  1. sauté chopped onions in olive oil until soft, but not brown (8 minutes)
  2. add rice and sauté for 5 more minutes stirring often
  3. add wine and let it boil off
  4. add 1 ladle of chicken stock and cook the rice slowly
  5. as the chicken stock dries out, add more broth until rice is cooked (about 10-15 minutes)
  6. add one more ladle of broth with the mozzarella and let simmer until it evaporates
  7. add the butter and stir
  8. spoon onto serving plates and cover with tomatoes and basil

Buon appetito!

What do you think? Cosa pensi?