Ingredients:
- 1 tablespoon butter
- 1 tablespoon yellow onion, minced (about the size of the rice)
- 1/2 cup arborio rice
- 1 1/2 cups water, hot
- 1/4 cup fresh corn kernels (about 1/3 of a fresh cob)
- 1/4 cup grated zucchini (about 1/3 of a zucchini)
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
Directions:
In a 4-quart pot melt butter over medium heat
Add onion and sweat for 2-3 minutes, stirring often. Onion should be translucent and soft
Add rice and cook for 2 minutes, stirring often
Add a third of the hot water and cook for 5-6 minutes, stirring occasionally with a wooden spoon. Water will be almost absorbed by the rice
Add another third of the water and cook for 5-6 minutes, stirring occasionally. Water will be almost absorbed by the rice
Add remaining third of the water and cook for 5-6 minutes, stirring occasionally
At this point the rice is becoming tender and is still quite wet
Add the corn. Cook approximately a minute and add the zucchini. Continue to stir occasionally. Cook an additional minute
Remove risotto from heat and fold in butter and grated Parmesan cheese. Stir until it is incorporated. Allow to cool and serve. The rice should be really wet and creamy. If it tightens up just stir in a bit more hot water
