RISOTTO WITH ZUCCHINI AND JUNIPER BERRIES
This risotto is lighter than most risottos because it is cooked in a delicious vegetable broth, and uses olive oil instead of butter to sauté the onion. For the typical creamy taste of risotto, stir in a pat of sweet butter at the end of cooking.
- 6 cups Vegetable Broth, or low-sodium canned chicken broth
- ¼ cup extra-virgin olive oil
- ½ cup finely minced yellow onion
- 1 garlic clove, peeled
- 6 to 7 juniper berries
- ½ pound zucchini, smallest you can get, washed and diced into small pieces
- 1 thick slice (2 ounces) prosciutto, diced
- 2 cups imported Arborio, Carnaroli or Vialone Nano rice
- 8 to 10 fresh basil leaves, finely shredded
- 1 tablespoon butter ⅓ cup freshly grated Parmigiano- Reggiano cheese
Instructions:
- Make broth and strain. Heat broth in a medium saucepan and keep warm over low heat.
- Heat oil in a large skillet over medium heat.Add onion, garlic clove and juniper berries and cook, stirring, until garlic is golden and onion is pale yellow and soft, 6 to 7 minutes. Discard juniper berries and garlic.
- Add zucchini and prosciutto and cook, stirring, 3 to 4 minutes.Add rice and cook, stirring, until it is well coated with other ingredients, 1 to 2 minutes. Add a small ladle of simmering broth and cook, stirring, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner, adding ½ cup or so of broth at a time for about 18 minutes.
- When the last addition of broth is almost all reduced, add
- When the last addition of broth is almost all reduced, add basil, butter and about half of the Parmigiano. Stir quickly until butter and cheese are melted and rice has a moist, creamy consistency. Taste, adjust seasoning and serve with remaining Parmigiano if desired.