Risotto secrets

I learned to make risotto when I was on Gail's Great Escape in Tuscany. We had cooking lessons with Alessandra, and she shared her secrets for risotto. I have always loved risotto~ but never knew it could be so easy and versatile. Since then I have branched out. Now nothing is safe! I will try to make a risotto out of just about anything.

I had put up a bunch of yellow squash during the summer, and decided to give that a try. Squash and the last of my fall basil.

Squash and Basil Risotto

2 cups arborio rice

3 Tbs olive oil

2 cloves garlic

1/2 onion, diced

2 cups cooked yellow squash

2 Tbs fresh basil, chopped

1 cup white wine

4 cups chicken broth

3 Tbs butter

1/4 cup parmesan cheese

Salt and pepper to taste

Cook the yellow squash down until it is a mushy consistency. Saute the minced garlic and onions in olive oil. When tender add rice and allow to brown lightly. Add wine to deglaze the pan.

In another pan have the hot chicken broth and cooked squash handy. To slowly incorporate the liquid into the rice. Add one cup full at a time, stir once to mix then cover and allow the rice to absorb the liquid. Repeat this process until all the liquid is incorporated~ resist the temptation to stir the risotto making it mushy. Once the risotto is done stir in butter and cheese.

So... a summary of risotto secrets.

*Use Arborio rice and a large pan.

*Brown the onions/garlic then add the rice, stir till opaque.

*Deglaze the pan.

*Make sure the broth is hot and add one ladle at a time.

*Let the liquid cook down before adding more, only stir enough to incorporate the rice.

*After 18-20 minutes, salt and pepper to taste. Add cold butter and cheese and then stir to combine. In Italian this is 'mantecatura' to make that creamy, sauce in a really good risotto.

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I hope I didn't miss anything!

Buon Appetito Y'all,

Sandi