Summer Vegetable Risotto
2 ears of fresh corn in the husk
1 large red bell pepper
1 plum tomato or any tomato, cored and cut in ½ or 1/4’s
1 medium green zucchini
1 medium yellow squash
1 small globe eggplant
Extra Virgin Olive Oil
Kosher Salt
Freshly Ground Black Pepper
For the Risotto
5-6 cups of vegetable or low sodium chicken broth plus water if needed
2 T extra virgin olive oil
½ cup finely chopped yellow onion
1½ cups Arborio Rice
1 teaspoon minced garlic
½ cup dry white wine
½ cup freshly grated parmesan-reggiano cheese
6-8 basil leaves torn into pieces
Soak the ears of corn in cold water for at least 30 minutes. If necessary use a weight to keep them submerged. Pull back the husks and remove the silk, pull husk back and use a piece of the husk to tie the husk at the top.
Grill the corn over direct medium heat until the kernels are tender, 25-35 minutes turning 3-4 times it is okay if husks burn.
Remove from the grill. When cool enough to handle pull the husks back and cut the kernels from the cob.
Halve the peppers lengthwise. Stem core and seed them. Flatten with the palm of your hand Core the tomatoes. Cut the ends from the zucchini and squash and cut lengthwise.
Peel the eggplant and cut into ½“ coins Lightly brush vegetables with olive oil
Grill over direct medium heat until lightly brown and tender, turning once.
Halfway through grilling time. The pepper will take 6-8 minutes, the other veggies will take 8-10 minutes
Transfer the vegetables to a plate and cover with foil. When cool enough to touch, remove the skin from the pepper and tomato. Chop vegetables into ½” pieces. Place them in a medium bowl along with accumulated juices. Add the corn kernels and salt to taste. Add a grinding of pepper, toss and set aside.
Prepare the rice: In a saucepan heat the broth to boiling and turn to low to keep hot. In a large broad sauce pan or deep sauté pan warm the olive oil. Add the onions and sauté until translucent, About 5 minutes. Add the rice and garlic and stir until the rice the rice is coated with oil. Add the wine and cook, stirring until the wine is absorbed. Add the hot broth to the rice ½ cup at a time stirring until broth is absorbed before adding more. Continue to add broth and stir for about 18 minutes. Taste a grain of rice. It should be barely cooked through, but not mushy. Add the vegetables and continue cooking and adding broth, 3 minutes more until the risotto is creamy and the vegetables are warm.
Stir in the cheese and the basil. Serve immediately.
