Grilled Corn and Zucchini Summer Risotto
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Ingredients
  • 3 ears of corn, grilled and then shucked leaving planks as well as kernels
  • 3 small zucchini, cut in half, grilled then diced
  • fresh basil
  • 1¼ cup arborio rice
  • 1 quart of a good quality boxed broth, low sodium, chicken or vegetable
  • 1 small onion, finely chopped
  • ¾ cup of shredded parmesan
  • ¾ cup, white wine
  • 2 knobs of unsalted butter
  • olive oil
Instructions
  1. Simmer your broth on the stove in a separate pan.
  2. Take an additional pan with a heavy bottom,drizzle the bottom with olive oil then add in 1 knob of butter, cook until melted.
  3. Add in the onion and saute on medium until soft.
  4. Add in the rice, stirring until well coated, cooking for a minute or two.
  5. De-glaze with the wine, stirring until it has cooked in and evaporated.
  6. Start adding in the warmed broth, one cup at a time, continue to stir until absorbed.
  7. Repeat adding the broth and stirring until it gets absorbed all the time on medium heat.
  8. Rice should start to look creamy and when you taste it there should be a slightly al dente feel, you may have a little broth leftover.
  9. When finished add the other knob of butter, stir and combine.
  10. Add the cheese, stir and combine.
  11. Fold in your corn and zucchini, adding as much as you want leaving the planks to decorate the top, again you might have some of the veggies leftover, but that's a good thing!
  12. Take a handful of basil and cut it chiffonade style, then sprinkle it all over.
  13. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/06/grilled-corn-zucchini-summer-risotto.html