Green n’ Yellow Risotto

I’ve been on a short cooking hiatus. I’ve been busy traveling to New York and back. I’ve been busy graduating from college. I’ve been busy hanging with the family. I’ve been busy dipping into the hot jacuzzi. I’ve been busy listening to the rain drip and the seals bark in Monterey Bay. I’ve been busy eating–eating out for every meal is exhausting. I’m ready to prepare my own meals.

Have I mentioned that I’m moving? I’m moving out. 1 week to go. I am trying to use up the miscellaneous items in my pantry. I’ve been working on using up my wheat germ. Tonight I finished up my jar of Arborio rice.

An ear of corn, a bunch of red chard, one pattypan summer squash, and a few ribbons of basil later, I had myself a fine dinner. Green n’ yellow, yellow n’ green. Creamy yet tastefully textured.

Green n’ Yellow Risotto

adopted from Alice Waters’ The Art of Simple Food (see my post on Asparagus Risotto)

Serves 4

Cut off from the stems and chop 1 bunch red chard

Slice off the cob 1 ear of corn

Thinly slice 1 large yellow pattypan squash

Set aside for later.

Melt in a heavy-bottomed 2 1/2 to 3 quart saucepan over medium heat:
2 tablespoons butter

Add:
1 small onion, diced finely
Cook until the onion is soft and translucent, about 10 minutes

Add:
1 1/2 cups risotto rice (I used Arborio)
Cook the rice, stirring now and then, until translucent, about 4 minutes. Do not let it brown.

Meanwhile, bring to a boil and then turn off:
4-5 cups broth (chicken or vegetable)

Pour into your simmering rice:
1/2 cup dry white wine

Cook, stirring fairly often, until all the wine is absorbed. Add 1 cup of the warm broth and cook at a vigorous simmer, stirring occasionally. When the rice starts to thicken, pour in another 1/2 cup of the broth and add some salt (how much depends on the saltiness of the broth). Keep adding broth, 1/2 cup at a time, every time the rice thickens. Do not let the rice dry out. After 12 minutes stir in the prepared veggies. Cook until the rice is tender but still has a firm core, 20 to 30 minutes in all. When the rice is just about done, stir in:
1 tablespoon butter (optional)
1/3 cup grated Parmesan cheese

Stir vigorously to develop the creamy starch. Taste for salt, adding more as needed. Turn off the heat, let the risotto sit uncovered for 2 minutes, and serve. Add a splash of broth if the rice becomes too thick.

Top everything off with basil leaves, cut into a chiffonade