Risotto With Summer Squash And Fontina

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1 small onion, finely diced
• 3 medium yellow squash, diced (yellow zucchini, crookneck, or pattypan squash)
• 2 cups arborio rice
• 6 cups chicken stock
• 1/2 cup dry wine
• chopped italian parsley
• salt
• freshly ground black pepper
• 1/2 cup imported italian fontina cheese, diced
• 10 fresh basil leaves, cut into thin strips
• 2 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese, plus additional for the table

Recipe

• 1 melt the butter in a heavy 2-quart saucepan.
• 2 add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
• 3 add the squash and continue cooking over low heat until squash is nearly tender.
• 4 add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
• 5 meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
• 6 add the wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
• 7 add the hot broth to the rice one ladleful at a time, stirring frequently.
• 8 the rice should cook very slowly over low heat.
• 9 wait until all the liquid is absorbed before adding the next ladleful of broth.
• 10 midway in the cooking time, add salt and pepper.
• 11 when the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
• 12 add the basil, 2 tablespoons butter, and the parmesan cheese.
• 13 turn off the heat and stir vigorously until all the butter and cheese are absorbed.
• 14 pass additional parmesan at the table.