Risotto With Summer Squash and Fontina
- 4 tablespoons unsalted butter
- 1 small onion, finely diced,
- 3 medium yellow squash, diced (yellow zucchini, crookneck, or pattypan squash)
- 2 cups arborio rice
- 6 cups chicken stock
- 12 cup dry white wine
- Italian parsley, chopped
- black pepper, freshly ground
- 12 cup imported italian Fontina cheese, diced,
- 10 basil leaves, fresh, cut into thin strips
- 2 tablespoons unsalted butter
- 12 cup parmesan cheese, grated, plus additional for the table
DirectionsMelt the butter in a heavy 2-quart saucepan.
Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
Add the squash and continue cooking over low heat until squash is nearly tender.
Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
Add the hot broth to the rice one ladleful at a time, stirring frequently.
The rice should cook very slowly over low heat.
Wait until all the liquid is absorbed before adding the next ladleful of broth.
Midway in the cooking time, add salt and pepper.
When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
Add the basil, 2 tablespoons butter, and the Parmesan cheese.
Turn off the heat and stir vigorously until all the butter and cheese are absorbed.
Pass additional Parmesan at the table.