Summer is such a perfect time of the year – a bounty of fresh produce is spilling out of farms, backyards, gardens and onto our dinner tables. An abundance of veggies prepared in so many delicious ways: raw & dipped, sautéed, on the grill, in a salad. One of my favorite of all time summer dishes is risotto. The great creaminess of the rice, the nice acidity from the wine and the crunchy bite of fresh veggies. I could eat risotto all day long. Totally love it and contrary to the beliefs of many, risotto is quick & easy to prepare. 25 min. from turning on your stove to serving will be all you need.

I enjoyed the following risotto last week, prepared by Franz Josef Loacker, Italian winemaker and experienced chef (he earned his stripes cooking for seven years in Michelin starred kitchens around Europe). So I was very curious how his recipe would be different from my zucchini risotto (I pride myself in being pretty much a risotto queen). Answer: much bolder flavors. I have always been a purist who likes to taste only a couple of high quality ingredients. Franz added a series of spices and herbs, creating a concert of flavors that tango in your mouth. My personal learning: maybe I have to be less purist and start blending different flavor profiles to create a totally different one. Maybe I should start with using vinaigrettes on my salads, rather than only eating the greens & veggies drizzled with a little olive oil… Times, they are changing.

Anyways, here is Franz’s Risotto Recipe for you to enjoy!

Ingredients

2 cups of Fabio’s & Nicoletta’s Carnaroli Rice from The Scrumptious Pantry

2 tbsp of Cosimo’s Extra Virgin Olive Oil from The Scrumptious Pantry

1 stick unsalted butter

2 garlic cloves, minced

1 onion, diced

½ zucchini, sliced and cut into quarters

1 tsp. dried chili peppers

1 cup crisp, unoaked white wine

3 cups vegetable broth or chicken stock

6 tbsp. parsley, finely chopped

1 tsp. of Roberta’s Fine Roasting & Grilling Salt from The Scrumptious Pantry

¼ lb. aged Parmeggiano Reggiano Cheese, grated

½ tsp. black pepper, freshly ground

Method (1) Sautee garlic and onions in Cosimo’s EVOO and 1 tbsp of butter until onions become translucent. (2) Add the chili pepper and only half of the zucchini pieces, sautee for a minute. (3) Add the rice, stirring for ca. 60 seconds. (4) Add the wine and stir rice well a couple of times. Let simmer, stirring occasionally. (5) Once the liquid has evaporated, add ½ cup of broth/stock, stirring occasionally. (6) Continue adding broth ½ cup at a time. (7) After approx. 13 minutes (average cooking time for a risotto is 18 minutes) add the second batch of zucchini pieces and the chopped parsley. (8) Add the grated cheese and the remaining butter. (9) Turn off the heat. (10) Season with Roberta’s Roasting & Grilling Salt (the lemon zest in the salt gives an additional kick to the risotto) and freshly ground black pepper. (11) Serve in warmed plates.

Wine recommendation: 2009 Pietra Porzia Frascati Superiore, Lazio.Located just outside of Rome, this estate has existed since 1714 andtoday it is still producing rich examples of Frascati using all native varietals harvested at maximum ripeness to achieve the "superiore" designation. Deep straw yellow color, intense and fruity with typical perfume and pear fragrance. Fresh and lively with a dry and almond finish.

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Winter squash is the perfect vegetable to go with risotto and thanks to the storage qualities of squash, you can enjoy this treat when the Farmer’s Markets have already long been closed for lack of local, tasty produce.

There are more varieties of squash around than stars in the sky, or so it seems… The best varieties for Risotto are Acorn, Butternut and Hokkaido squash!

Ingredients:

2 cups of Fabio’s & Nicoletta’s Carnaroli Rice

1 lb. squash, diced

1 medium sized onion, diced

½ cup white wine - I personally recommend a good Chardonnay; do not try to save money using cheap wine, you can taste the difference. It is better to buy a nice bottle to also go with the meal!

4 cups broth (vegetable or chicken)

1 stick butter

1 cup parmesan cheese, freshly grated

¼ cup of parsley, finely chopped

Method: (1) In a separate pot, cook the squash for 15-20 min in a little broth until done – it should be falling apart. (2) For the Risotto, choose a low-rising and wide pot – you want to give the risotto lots of room to absorb the liquid evenly! (3) Sauté the diced onion in 4 tbsp. butter, add the rice and sauté until it becomes translucent. (4) Add wine, stirring until the liquid is totally absorbed. (5) Add the cooked squash. (6) Add ½ cup of hot broth at a time, letting the rice absorb the liquid, stirring every 3-4 minutes. (7) After about 15 minutes (the rice should be almost done), turn off the heat, add the remaining butter, parsley and the parmesan cheese, stir well and let sit with lid of the pot closed for another 5 minutes. (8) Serve with some freshly ground pepper.

NOTE: you can always substitute wine with broth, if you prefer!

This risotto is very simple to prepare, but oh so decadent! The creaminess of the risotto is met by the tangy sweetness of a real Balsamic – a match made in heaven! Be aware that you need pure aged grape must for this dish. Balsamic Vinegar will NOT work – it is acidified and ruins the taste profile.

Ingredients:

2 cups of Fabio’s & Nicoletta’s Carnaroli Rice

1 small onion, diced

2 tbsp. of Guido’s Balsamic Dressing Sauce

4.5 cups broth (vegetable or chicken)

1 stick butter

1 cup parmesan cheese, freshly grated

1 cup fresh strawberries, sliced

Method: (1) Choose a low-rising and wide pot – you want to give the risotto lots of room to absorb the liquid evenly! (2) Sauté the diced onion in 4 tbsp. butter, add the rice and sauté until it becomes translucent. (3) Add 2 tbsp. of Guido’s Balsamic Dressing Sauce and ½ cup of broth, stirring until the liquid is totally absorbed. (4) Add ½ cup of hot broth at a time, letting the rice absorb the liquid, stirring every 3-4 minutes. (5) After about 15 minutes (the rice should be almost done), turn off the heat, add the remaining butter, the strawberries and the parmesan cheese, stir well and let sit with lid of the pot closed for another 5 minutes. (6) Serve with some freshly ground pepper or a dash of Traditional Balsamic Vinegar of Modena.

Risotto is the perfect meal in spring & summer to celebrate the bounty of fresh produce (Asparagus! Peas! Zucchini!). It is delightful in autumn (Squash! Mushrooms!) and it is mind-blowning in winter with Italian Sausage, Radicchio and red wine. It is so good, you do not even mind the snow and bad weather!

Ingredients:

2 cups of Fabio’s & Nicoletta’s Carnaroli Rice

4 Italian sausages

1 medium sized onion, diced

1 cup of radicchio, finely chopped

½ cup red wine – full bodied, but unoaked

4 cups broth (vegetable or chicken)

1 stick butter

1 cup parmesan cheese, freshly grated

Method: (1) Choose a low-rising and wide pot – you want to give the risotto lots of room to absorb the liquid evenly! (2) Sauté the diced onion in 4 tbsp. butter, add the meat of the sausages and the radicchio. (3) When the meat is browned, add the rice and sauté until it becomes translucent. (4) Add wine, stirring until the liquid is totally absorbed. (5) Add ½ cup of hot broth at a time, letting the rice absorb the liquid, stirring every 3-4 minutes. (6) After about 15 minutes (the rice should be almost done), turn off the heat, add the remaining butter and the parmesan cheese, stir well and let sit with lid of the pot closed for another 5 minutes.

NOTE: you can always substitute wine with broth, if you prefer!

Oh, Risotto, how I adore thee! The creamy sensation of a high quality rice (the creaminess comes from the starch in the rice), dancing on my tongue together with a hint of wine and the nutty taste of a good Parmeggiano Reggiano.

This risotto recipe can be used as the basis for a lot of vegetable risottos, but is already delicious by itself, finished with a dash of Guido’s Balsamic Dressing Sauce.

Ingredients:

2 cups of Fabio’s & Nicoletta’s Carnaroli Rice

1 medium sized onion, diced

½ cup white wine - I personally recommend a good Chardonnay; do not try to save money using cheap wine, you can taste the difference. It is better to buy a nice bottle to also go with the meal!

4 cups broth (vegetable or chicken)

1 stick butter

1 cup parmesan cheese, freshly grated

Method: (1) Choose a low-rising and wide pot – you want to give the risotto lots of room to absorb the liquid evenly! (2) Sauté the diced onion in 4 tbsp. butter, add the rice and sauté until it becomes translucent. (3) Add wine, stirring until the liquid is totally absorbed. (4) Add ½ cup of hot broth at a time, letting the rice absorb the liquid, stirring every 3-4 minutes. (5) After about 15 minutes (the rice should be almost done), turn off the heat, add the remaining butter and the parmesan cheese, stir well and let sit with lid of the pot closed for another 5 minutes. (6) Serve with some freshly ground pepper or a dash of Traditional Balsamic Vinegar of Modena.

NOTE: you can always substitute wine with broth, if you prefer!