Last week I talked about how much I love risotto. This risotto recipe is actually the one that inspired the post. It featured sauteed fresh garden zucchini (which I know you’re trying to get rid of this time of year), and reduced super-sweet balsamic vinegar. I served it with some steak, but to be honest, it really would have been perfect with some marinated grilled chicken.
Whatever you do, be careful when reducing the balsamic vinegar. I ended up having to do it twice because I went a little too far the first time and ended up with balsamic taffy instead of syrup. What a mess.
Zucchini and Balsamic Risotto
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Ingredients:
Saute the shallots on medium high heat with a small amount of olive oil in a small pot for about five minutes. Add the cup of rice and cook for one to two minutes. Add the sherry or wine and let it cook until almost completely reduced. Add the chicken stock slowly, about 1/3 cup at a time, stirring the rice constantly. In a separate pan, saute the zucchini with some olive oil on medium heat. In a small saucepan reduce the balsamic vinegar over medium high heat until it is greatly reduced and thick and syrupy.
Continue to add the stock and stir the rice mixture until the rice is cooked to your desired doneness. Lower the heat and stir in the butter. Grate about half a cup of parmesan cheese into the risotto. Add salt and pepper to taste. Add the zucchini and approximately two tablespoons of the reduced balsamic and stir everything until well mixed.
Clacked by Bob Degon
on Sep 08, 2009 @ 10:00 EST5EDT
