Disclaimer: this post has a lot of hyperbole and foodie excitement. I'm sorry, I just can't help myself. It's So Good.
 
It's been a while since I made something so good I had a hard time believing it came out of my kitchen. Sure, I cook a lot, but last night's veggie herb risotto was a total shocker—I kid you not, it was one of the top three things I have ever made.
 
Here's how it happened.
 
Two days ago, I posted a status update on facebook looking for suggestions on what to make with tomatoes for dinner (we have an ever-growing pile from the garden). I was thinking simple, like a tomato sandwich which I enjoy, but a friend suggested risotto. And since I had recently made a pasta sauce with fresh tomatoes that turned out rather soupy (I should have let it simmer for longer, but we were hungry so I just drained some of the liquid off) I thought cooking them with a grain that could absorb the liquid would work out splendidly.
 
Oh and how.
 
I admit, I have only made risotto once and that was in cooking school where the instructor did most of the work. So I was a tad intimidated as I started. But I got my ingredients out ahead of time—and I committed to not multi-task while cooking so that I could keep an eye on the liquid levels. (That is key because otherwise it will stick to the pot.) What we wound up with was creamy and rich from the starch and the feta, yet somehow also light and summery from all of the veggies and herbs. I balked a little at the price of the arborio rice when I bought it in the store, but it was completely worth it—and I have half of the package left so there is a very high likelihood that I'll be making this dish again this weekend.
 
I got home from work around 6:20, started cooking maybe 15 minutes later and we were eating by about 7:25. Not bad for a killer weeknight meal if I do say so myself!
 
Summer Vegetable Risotto with Tomatoes, Herbs and Feta
This is more a method than a specific recipe—this is what I did last night, which is highly variable based on the moisture content of the tomatoes— so my best advice is to stay close to the stove during the process and trust your instincts.
Serves 4-6
 
2 T olive oil
1 T butter
1/2 of an onion, diced
1 lb arborio rice
1/2 of a quart of chicken stock (this may vary- I had a quart box at the ready but only used about half)
3-4 big tomatoes, diced (this depends on the size and how juicy they are- I used three that were about softball sized)
2-3 cups summer squash or zucchini (depending on how much you like veggies)
2 T each fresh thyme and rosemary, finely chopped
1/2 c feta
2 T fresh basil leaves, finely chopped
Salt and pepper to taste

1. Warm the olive oil and butter over medium heat in a deep saute pan or a stock pot—I used a pasta pot since I knew I was adding lots of veggies and would need space. Add the diced onion and a dash of salt and stir to combine. When the onion is just starting to get translucent (about 2 minutes), add in your rice and stir to coat.

2. Add a few ladles of stock and half of your tomatoes, let cook until liquid is absorbed. Repeat, adding a bit of stock and more tomatoes stirring often, until you've added all of your tomatoes. As the tomatoes cook they will start to release their juices—stay close to make sure this happens before you hear sizzling...that is your cue to add a bit more stock. Keep stirring.

3. Add in your squash and stir frequently to keep your rice from sticking. (I know this seems laborious, but hang in there!) Watch as the veggies continue to cook, adding liquid as you need it (I didn't need the stock except in the beginning since the tomatoes I used were so juicy). When the rice starts to look done—the outside will turn a softer shade of white, which will spread to the entire grain as it cooks—start testing the rice by eating a piece. Keep testing every few minutes...and stirring.

4. When the rice is nearly done, but still a little firm in the middle, stir in the rosemary and thyme. Continue stirring very often as there is likely enough liquid to keep everything simmering, but not enough to prevent it from scorching if you walk away. Don't walk away!

5. When the rice is done (a little al dente, but mostly soft), stir in the basil, feta, and salt and pepper to taste. Turn the stove off, put the lid on the pot, and let it rest for about 10 minutes so that the flavors combine. Serve topped with Parmesan.


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