zucchini risotto.

this might be one of the best foods i have ever made.  i made it once a while back and decided to make it again this week using wonderful csa zucchini and squash.  it was even better this time!  it is based largely on a recipe from the cookbook easy vegetarian.  oh and i'm pretty sure the reason it is so delicious is that it has 2 CUPS of parmesan.  that and plenty of butter.  oh, and ricotta, which is always a good addition.

its a bit of a time commitment (allow an hour) but is SO worth it.  great to use if you wanna impress some folks.  i SWEAR i bought vegetable broth the second to last time i was at trader joe's, but it really was nowhere to be found once it came time to add it into the mix.  so i had to run to shaw's (the worst place on earth) to buy some.  searching for broth in my pantry was worse than trying to dig an old bike out of the garage from behind other bikes that are all tangled and dirty and stuff is falling all over you and its getting hot and dust is in your eyes and the skis get knocked over and you trip on an old tennis ball.


zucchini risotto.

ingredients
6 T unsalted butter
1 HUGE zucchini and 1 medium summer squash (or some equivalent amount, like 4 small zukes), quartered lengthwise then chopped into small pieces
3/4 t dried mint
a handful of flat leaf parsley, chopped
1 quart vegetable broth (good ole TJ's has a very acceptable one)
8 small shallots, finely chopped
2 garlic cloves, minced
1 1/2 c risotto rice
1/2 c white wine
1/3 c ricotta
2 c grated parmesan
salt and pepper

directions
1.  melt 3 tablespoon of butter in a large skillet, add the zukes and squash, and cook over medium heat for about 5 minutes.  stir in the mint and parsley and set aside.
2.  begin to heat the broth in a saucepan and keep it just barely simmering to keep it warm in anticipation of a later step.
3.  melt the other 3 tablespoons of butter in a deep skillet or large wok.  add the shallots and cook over medium heat for 2 minutes (you want them soft but not brown), then add the garlic and cook for another 30 seconds or so.
4.  add the rice and stir until evenly coated.  add the wine and stir continuously until it is all absorbed.
5.  add the broth, one "ladle" (or 1/2 c measuring cup) at a time, stirring after each one until the liquid is absorbed.  do this until you used up all the broth and the rice is tender but still firm, should take about 20 minutes.
6.  stir in the zuke mixture, ricotta, parmesan, and salt and pepper to taste.  remove from heat and let rest for two minutes before serving (longest two minutes of my life).

i can't believe i managed to take a photo before chomping
this into oblivion.