Gino Benotto, Conegliano, Treviso
(Yield: 4 servings)
¼ cup extra-virgin olive oil
½ leek
(diced, white and light green only)
1 onion (diced)
1 celery stalk (diced)
1 carrot (diced)
2 zucchini, green and yellow
(seeds removed, diced)
½ cup parsley (finely chopped)
⅛ teaspoon cinnamon
salt and freshly ground pepper
1 cup arborio rice
5½ cups water with 1 chicken bouillon cube
(or 5½ cups chicken stock) warmed
1 tablespoon butter
Parmigiano-Reggiano or Parmesan cheese
(grated)
1. Warm oil in large skillet over medium heat. Cook leeks, onions and celery until onions are translucent.
2.Add carrots, zucchini, parsley, cinnamon, salt and pepper; cook for another 2 minutes.
3.Add rice and cook until rice has been fully incorporated (approx. 2 to 3 more minutes).
4.Add enough heated broth to cover everything, stirring continuously.
5.Once the broth has been almost absorbed, add another ladle of broth and stir. Repeat until all broth has been used and the risotto has cooked for approx. 30 minutes.
6.When the risotto is al dente and creamy, remove pan from heat and re-season with salt and pepper.
7.Working quickly, add butter, and a good handful (to taste) of grated cheese. Stir until fully incorporated.
Serve immediately, topped with more cheese.