I know. You are also happy it's summer. Even in San Francisco, where the sun is as elusive as a sane ad on Craigslist's personals. But it is and those summer squash looked amazing this weekend. How could I resist?
This recipe is based on my Risotto. Start Here. post so use that as a guideline. As always, if you make it let me know how you liked it.
All the ingredients from the Risotto. Start Here. post plus:
1/4 cup of heavy cream (optional)
How do I do it?
You make the standard risotto recipe, but when you are cooking the onion at the beginning you also add the extra butter and the diced vegetables. When you are supposed to add the wine use 3/4 of a cup of the Spumante instead.
Half-way through the cooking use the remaining spumante to cook the rice as you would use the broth. It will impart a sweet and tangy flavor to the risotto, complemented by the zucchini and the squash and offset by the basil at the end.
Only when the risotto is cooked you add the basil as a garnish or tossed in right before serving. The oils from basil are very sensitive to heat. If you cook them too much, they will lose their aroma very quickly.
If you are using the squash in the photo, before dicing them slice their very top off and use it as a garnish. Even the eye gets its fill.
Have a fantastic dinner and serve with the remaining Spumante or sparkling wine.