Sleepy Summer Squash Risotto

Summer Squash day/week was very tiring. Scurrying to get each dish done before sundown while downing sweet international liquid diplomacies is no easy task. Now try to get ‘er done while photographing and barking at alternately indolent and insolent cooking partners. I’m obviously just jealous that Niki’s last dish turned out better than mine did.

This risotto was still mucho tasty, helped along by Serrano ham imported directly from Spain. I know, I cheated and still lost. Pathetic! I digress. The absence of cream and parm make it suitably summery and light.

Serves 3

One grilled zucchini: one thin slice per plate and the rest chopped.
Two large slices Serrano ham, chopped, set aside some large pieces for garnish
Goat mozza
Oil
Shallots
One cup of risotto
About 2 cups of water or chicken stock
Salt, Pepper to taste
There may have been thyme, because for some reason, I always have fresh thyme

Directions:
In a saucepan, saute the shallots in oil over medium heat with the thyme if you’re using it. Season with S and P.
Add the risotto to the pan and stir for about a minute or two. Pour about 1 cup of water into the risotto and raise temperature to high until the water bubbles. Before the water entirely absorbs and the pasta gets sticky and burnt, quickly add another cup or water until the risottos is almost al dente (about 8-10 minutes).
Quickly saute the zucchini in another pan and add both it and the chopped serrano ham to the risotto and mix. You might want to mix with a metal utensil to prevent sticking and mashing.

Place a slice of hot grilled zucchini on a plate and add a thin slice of goat mozza. Top with the freshly cooked risotto and garnish with grilled serrano ham.

Eat.

Squid

Advertisements