Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 3 brown shallots,
- finely sliced
- 1 celery stalk,
- finely diced
- 300g risotto rice, e.g. arborio
- 125mL white wine
- 1.25 litres light chicken or vegetable stock, heated
- 2 zucchini, finely diced
- 2 large ripe red tomatoes
- 1 tbsp extra virgin
- olive oil
- Sea salt and pepper
- 2 tbsp basil leaves for serving
- Freshly grated parmesan, for serving
Method
Melt the butter and oil in a heavy-bottomed pot, add the shallots and celery and cook, stirring until softened. Add the rice and stir until well coated, when it will look "polished". Add the white wine and allow to bubble and be absorbed for a minute or two, stirring.
Add all but one ladleful of the stock, stirring well, then bring to the boil. Reduce the heat to very low, cover tightly and cook gently for 18-20 mins or until the rice is tender.
Add the remaining stock and the diced zucchini, stirring. Cook for 5 mins.
Cut the tomatoes in half, squeeze out the seeds and cut the flesh into small dice. Add diced tomatoes, olive oil and salt and pepper to taste, stirring. Scatter with basil leaves and top with grated parmesan.
This recipes is featured in the book, Summer is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
