VDP: Summer Risotto with Pesto and Ricotta

Saturday, July 26, 2008

This is the first risotto I made without using chicken stock. Instead if the customary butter in there I also used olive oil. The result was quiet good, but I did miss the goodness of a rich stock in there. Instead, I used some fresh vegetable stock to cook the risotto.

The process is classic. The onions and some celery get saut√©ed in fat (in this case olive oil), then in goes the risotto¬† rice (Arborio in my case). I make sure the grains are well coated with oil and after a minute or two they get a bit translucent around the edges. At that point I throw in some white wine and let it cook until evaporated. Now, hot stock gets added in ladlefuls until the rice is cooked. That’s a basic risotto and it can be flavored a hundred different ways. The most basic flavor is butter and Parm cheese added after the heat is turned off and allowed to mingle for a few minutes.

In this summery version, I added diced zucchini, peeled and chopped tomatoes and roasted red peppers. I also finished it up with Parmigiano cheese.

To serve it I topped the risotto with homemade ricotta cheese and almond-basil pesto. I have a bunch of basil in my garden, so pesto was a no-brainer. I had no pine nuts on hand so I used almonds instead in it. I bashed the herbs and nuts with garlic and salt in my mortar until fairly smooth, then mixed in olive oil, Parm cheese, and a touch of lemon juice. The sharp and deliciously fragrant pesto really made this dish perfect. I counter-balanced the sweetness of the peppers and the blandness of the zucchini perfectly.