MUSHROOM, DRIED TOMATO AND ZUCCHINI RISOTTO   
  Ingredients :
    Tomato Sauce:
    1 lb (˝ k) tomatoes, peeled, seeded and chopped
    1 tablespoon chopped basil leaves
    2 garlic cloves, minced
    3 tablespoons olive oil
    Salt
    Pepper

    Risotto:
    2 cups Arborio rice or similar
    1 onion finely chopped
    2 garlic cloves minced
    5 tablespoons olive oil
    1 cup funghi porcini or similar
    ˝ cup dry white wine
    ˝ cup dried tomatoes, chopped and soaked in olive oil for one hour
    3 zucchini
    6 cups vegetable stock, approximately
    3 tablespoons chopped parsley
    3 tablespoons chopped basil leaves
    ˝ cup parmesan cheese
    2 tablespoons butter
    Salt
    Pepper

  Preparation:
Tomato Sauce:
Sauté garlic in a skillet until golden. Add tomatoes, basil, salt and pepper. Cook at medium heat for 5 minutes, stirring eventually. Remove from fire. Reserve.

Risotto:
Cut funghi porcini in medium size pieces. Soak them in ˝ cup water, and cook for 3 minutes. Reserve. Cut zucchini in thin slices and sear in greaseless skillet until golden. Reserve.

In a large pan, sauté onion in olive oil, add garlic. Add wine and boil a few minutes to evaporate alcohol. Add funghi, rice and stir well.

Gradually add hot stock, not boiling, while stirring. Once liquid is absorbed, add more stock. Repeat adding stock and stirring until rice is just done (around 18 to 20 minutes). Add dried tomatoes and zucchini, tomato sauce and parmesan cheese. Stir well and add 2 tablespoons butter.

Serve immediately, decorate with chopped parsley, basil and parmesan cheese.
 
        6 servings
       
 
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