Farmer's Market Risotto
Serves 8
Risotto
2 ½ Cups Arborio Rice
2 Cups White Wine
10-12 Cups Vegetable Stock
½ Yellow Onion
2 Lg summer Squash
2 Ears of Corn
1 tsp Garlic
1 Heirloom Tomato
2 Tbsp Extra Virgin Olive Oil
½ Cup Basil Pesto
Dry Jack Cheese
Kosher Salt and Fresh Ground Pepper to taste
- Sauti the squash, corn, garlic and tomato with 1 tbsp extra
virgin
olive oil until translucent and set aside. - Bring the vegetable stock to a boil and keep simmering on the
stove
top with a ladle. - Over low heat sauti the onions with
- 1 tbsp olive oil until translucent.
Then add the Arborio rice and toast in the pot. - Add the white wine next and stir until it is absorbed and continue
to do
the same with the boiling stock until the rice is tender - Stir in the pesto, cheese and seasoning at the end and put in a
serving
bowl with sautied vegetables, garnish with fresh basil and enjoy!
Pesto
3 cups fresh basil loosely packed
¾ cups toasted pine nuts
6 tbsp lemon juice
6 medium garlic cloves
1 ½ cups grated parmesan cheese 1 cup extra virgin olive oil
Salt & pepper to taste.
- Coat basil leaves with lemon juice and place in blender or a food processor.
- Add pine nuts, garlic and salt and pepper. Pulse the blender to begin incorporating ingredients.
- Add olive oil and blend to desired consistency.
- Blend in parmesan and check seasoning.
Vegetable Stock
1 lb. Yellow Onions
8 oz Celery
8oz Carrots
4 oz Leeks
1 Bay Leaf
½ tsp Peppercorns
3 cloves garlic crushed
2 Shucked Corn Cobs
22 Cups Cold Water
Bring close to a boil on high heat and then simmer for 6 hours. Never fully boil the stock as to maintain its clarity.