Grilled Summer Vegetable Risotto

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Grilled Summer Vegetable Risotto

provided by Tamas Estates winery, Kimball Jones, Corporate Chef
1 yellow summer squash
1 green summer squash
1/2 basket yellow small tomatoes
1/2 basket red small tomatoes
2 small red onions
1 cup quality risotto rice, such as arborio, or carnaroli
4 cups (ap.) homemade chicken, or vegetable stock may need a little more
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2-3 sprigs young garlic, or scallions, finely diced
1 sprig oregano, leaves picked and chopped
2-3 sprigs thyme, leaves picked and chopped
3-4 chives, finely sliced
Kosher salt and freshly ground black pepper to taste

Cut the squash in half. Cut the onions in quarters, root to stem, keeping the skin on and stem attached. Toss the squash, tomatoes, red onion and 2 sprigs of thyme in 1/2 of the vinegar and olive oil. Season with salt and pepper, and marinate for at least 1 hour. Start a small fire in a kettle type b.b.q. Let the coals burn to embers. Grill the vegetables, slowly, with the top on, til they are golden in color. Cut the squash into bite size pieces. Trim the ends off of the onions, and remove the skin. Reserve.

Heat 1 tablespoon of olive oil in a thick bottomed pot over medium heat. Add the rice and cook, stirring often, until the rice is coated with the oil, and warm. It will start to stick a little to the bottom of the pan and make a squeaking noise In the meantime, heat the stock to a boil. Add just enough stock to barely cover the rice, and stir it in with a wooden spoon. Keep adding stock slowly, and stirring the rice, til the rice tastes done to you. It should still have a bite, but be cooked through. When cooking the rice it should always be barely covered by stock, and barely simmering. Add the vegetables, herbs, young garlic and remaining oil and vinegar. Season with salt and pepper. Serve immediately. You need to add enough stock in the final phases of cooking so that a nice, medium thick, sauce forms.

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