Zucchini and Corn Risotto

Maybe you think of risotto as a cold-weather dish, something to chase away winter’s chill. But it is also a great dish for summer. Why? Because you can stir in all kinds of wonderful summer produce: chard, peppers, tomatoes, zucchini, and zucchini blossoms. Even corn. In fact, while not traditional, corn really takes well to risotto, especially when cut from the cob. The corn’s starchy ‘milk’ and sugars make already creamy risotto even creamier and more luxurious.

This version contains both corn and zucchini, which complement each other nicely. Feel free to experiment with other summer vegetables from your garden or local farmers’ market.

Don’t balk at the thought of making risotto. I see all kinds of short cuts on the Internet (bake it in the oven; cook it in an Instant Pot, and so on). The truth is, stirring a pot on the stovetop is not the onerous task it’s often made out to be. As you stir, you get to contemplate the transformation taking place before you as the hard, chalky grains gradually soften and swell to doneness. Nor is making risotto all that time consuming. This one came together in under 30 minutes.

ZUCCHINI AND CORN RISOTTO WITH LEMON THYME
Makes 4 to 6 servings

Ingredients
4 tablespoons (58g) butter
2 tablespoons extra-virgin olive oil
3 spring (young) onions, thinly sliced
4 small-to-medium zucchini, quartered lengthwise, then thinly sliced crosswise
1 cup fresh corn kernels, scraped from the cob (cooked or uncooked; frozen may be substituted)
Several springs lemon thyme (or regular thyme)
Zest of 1 small lemon
1 1/2 cups (300g) risotto rice, such as Arborio or Carnaroli
1 teaspoon fine salt, or to taste
1/4 cup (60ml) dry white wine
6 cups (1.5 L) vegetable broth, chicken broth, or water, heated to a simmer
1/3 cup (80ml) heavy cream
1/2 cup (a handful) shredded melting cheese, such as Fontina Val d’Aosta
1/2 cup (a handful) freshly grated Parmigiano-Reggiano

Instructions
1. Place the butter and olive oil in a heavy-bottomed saucepan and set over medium heat. When the butter has melted and is beginning to sizzle stir in the onions. Cook until slightly softened, about 5 minutes. Stir in the zucchini and cook until has started to soften, about 10 minutes. Add the corn and lemon zest. Gently rub the sprigs of thyme between your fingers, then add them to the pot.

2. Pour in the rice and salt and toss to coat the rice with the butter and oil. Cook for 2 minutes, until the rice grains are glassy and translucent. Raise the heat to medium-high and stir in the wine. Let it bubble for about a minute, stirring all the while, until most of the liquid has been absorbed.

3. Reduce the heat to medium-low and begin to add the broth, a ladleful at a time, stirring often, until the liquid is almost absorbed. Continue to cook the risotto in this way, stirring, maintaining a gentle simmer and adding broth as necessary, for 15 to 20 minutes, until the rice is almost but not completely cooked. You should be able to see the transformation, especially towards the end of cooking. The rice will gradually plump up and turn white, taking on a creamy texture.

4. When it is almost ready ~ It should be firm and a little chalky at the center (taste a few grains) ~ stir in the cream, mixing vigorously. Then add the Fontina and half the Parmigiano and continue to stir until the cheeses are fully melted and one with the risotto. At this point the risotto should be done ~ tender with just a bit of bite to it. Stir in a final ladleful of broth to achieve a creamy texture. The risotto should be neither too stiff nor too runny; it should mound softly on a spoon.

5. Spoon the risotto into bowls and serve immediately with a sprinkle of Parmigiano on top.