Late-Summer Risotto
The past few evenings over here have been perfect for sitting out on the porch, the air is not quite chilly and the stars are out. I’ve begun to savor the warm wind, knowing that it’s not going to last much longer. Soon we’ll have that biting crisp air all around us. Soon we’ll have to huddle under blankets and warm sweaters. We’ll have to sip hot cider and eat warm, beefy meals.
On warm, late-Summer nights I think about these things that will be coming our way—I think about them with a touch of sadness but also with lots of excitement. Fall is fun, it brings apples, squash, and Halloween. It brings Thanksgiving and hot chocolate and pumpkin pie. If it wasn’t for the loss of plump strawberries, juicy tomatoes, and verdant zucchini, I’d be all for Fall.
So, while I’m not going to mourn over the loss of Summer this Fall, I will savor every last moment of it. Every meal I eat for the next few weeks will be packed with vegetables. Zucchini. Peppers. Tomatoes. Corn. I’m hoping really, that just maybe I’ll eat so much that I’ll be sick of it all and welcome Fall with open arms. But I wouldn’t bet on it.
August Risotto
serves 4-6
Pureed corn added to vegetable broth enhances the creaminess in this risotto – you won’t even miss the cheese!
- 1 tablespoon butter or olive oil
- 2 onions, diced
- 2 small or medium green peppers, diced
- 4 ears of corn, kernels cut from the cobs, divided
- 6 cups water
- 2 vegetable bouillon cubes
- 1 1/2 cups arborio rice
- 1/4 cup vermouth
- about 2 cups grape tomatoes, halved
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 1 pinch saffron, optional
- dash of heavy cream, optional
Melt butter (or oil) in a large pot or dutch oven over medium high heat. Add onions and peppers and cook until translucent and almost browning, 10-15 minutes.
Meanwhile, bring water and bouillon cubes to simmer in a medium saucepan. Once hot, take about 1 cup of the broth and put it in a blender. Add two ears worth of corn kernels into the blender and puree until smooth. Add this mixture back to the simmering broth.
In the dutch oven, add rice and vermouth, stirring rice so that it gets coated in the liquid. Let all the vermouth evaporate and then add in a ladle of the corn-broth, letting it soak into the rice. Add the zucchini. Once the liquid gets soaked up by the rice add more liquid, stirring, and repeat this process until the rice is creamy and tender. Before adding your last ladleful, add the tomatoes, remaining corn kernels, herbs, saffron, and heavy cream (if using.) Stir a bit more and then serve. After dinner, make sure that you go outside and take in the warm late-Summer air.
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August 29th, 2008 at 7:48 pm
This sounds great. Printing it off to try for next week (I’d make it this weekend, but my meat-addicted in-laws will be here… I may make it anyways, hehe). This summer has been a bit brutal weather-wise (VT), and my garden has taken quite a hit as a result, but this past week or so it’s been absolutely beautiful and I’ve been making the the most of what tomatoes, zucchini I’ve managed to get. Nothing like this time of year into early October for any number of reasons. Thanks for the recipe!
August 29th, 2008 at 8:11 pm
Using corn for creaminess: genius! I can’t wait to give this a try.
August 30th, 2008 at 12:50 am
I will miss the days of corn and tomatoes. How am I to live without these wonderful little things?! I don’t even want to think about it… Hopefully this summer produce will last well in to September, even though I can’t wait till fall comes.
August 30th, 2008 at 10:23 pm
Rich- I had no idea VT was having a offish summer! Boo! I hope your veggies keep coming in!
Kristin- It really is the perfect trick! So creamy.
Amanda- I’m hoping everything survives September too, I will miss Summer!
August 31st, 2008 at 8:24 pm
The risotto looks very creamy and yummy!! And yes, we need to cherish the last drop of our summer days. Sad but fall does bring whole lot of culinary goodness. Cheers!
September 1st, 2008 at 2:50 am
Recipe brilliant, that the condiment userei for fusilli of basilicata.
September 1st, 2008 at 11:14 pm
I think I just want to grab that bowl and pour it in my mouth.
I love Fall but this is the first Summer where I have really discovered the seasonal goodness, so I have to say I am bidding it a rather sad farewell.
September 2nd, 2008 at 8:57 am
This looks so delicious. Pure comfort food. Have to try it!
September 2nd, 2008 at 7:06 pm
Oh, Robin, what a beautiful post. I love that picture of tiny tomatoes with a curly pig’s tail of a stem showing!
I’ve been planning to get some sort of fancy soup pot or Dutch oven for two months now. Maybe this recipe is the final nudge I need to take myself and my credit card to a Sur la Table! Most risotto recipes are swimming in olive oil or butter, but your recipe is light and succulent with vegetables. Gorgeous!
September 3rd, 2008 at 9:46 am
I use that corn method in making rice pilaf. It works beautifully.
I love the idea of this risotto. We eat risotto often here as it’s an easy way to get my 14yo carnivore to eat vegetables. This one looks so delicious!
September 3rd, 2008 at 6:49 pm
i must tell you that i absolutely love the sound of this risotto. the corn makes it a must try for me.
i’m tempted to make some version of this very soon…
September 4th, 2008 at 12:18 am
That risotto looks exquisite! I love the idea of adding corn, it looks so creamy and delicious. And no cheese? That’s legal?
September 4th, 2008 at 10:26 am
Scrumptious! And I wish my evenings were as nice as yours weather-wise. It is still very hot here in Houston.
September 6th, 2008 at 7:58 am
Love risotto, but add in those veggies and you’ve got me drooling!
I did a similar veggie filled dish but I used quinoa.
September 6th, 2008 at 7:46 pm
Nick, I’m really not quite sure if it is legal. But I’m prepared to do time for this dish. ;)
September 7th, 2008 at 10:00 pm
girl, if i was into shrimp I’d be all over this dish… and corn! I’m crazy over corn cakes, polenta, dot dot dot!
September 7th, 2008 at 10:01 pm
i posted on the wrong recipe! but im still all over the spicy shrimp if i ate it!