In today’s video, I’m cooking a dairy-free summer risotto using ingredients from our cottage garden. I’ll share easy alternatives like using bacon instead of pancetta or olive oil and onions. It’s a delicious, farm-to-table meal from our homestead kitchen. Let’s slow down and savor the summer together with fresh, simple flavors from the garden.
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today savoring the summer
looks and tastes very delicious and a lot like zucchini
I have some chicken stock that I have simmered from leftover bones in the
refrigerator and the often underappreciated summer zucchini along with some
Italian arborio rice That’s all that’s needed to create this
wonderful savory and summer risotto I remembered when I came back to make
supper that I also had a small piece of pancetta which is a bit of cured pork
cheek in my refrigerator and I’m gonna be using this to start out the summer risotto
If you don’t have pancetta you can use bacon or simply start with some olive oil
and onion If you want the exact recipe for the summer risotto there’s a link
below the video to our free newsletter All risottos begin the same with some
sort of oil or fat and some sauteed aromatics In today’s case I’m going
to be making the summer risotto with some of this diced pancetta
taking the time to make sure that it’s nice and brown and crispy releasing all
that wonderful oil So once that fat is warm in this case
the pancetta is browned now go in the aromatics: some garlic chili and onions
After the aromatics have softened I’m going to add in some Arborio rice and
allow it to brown for a few minutes in those aromatics It will turn a little
translucent on the edges if you look closely I like to add my zucchini to my
risotto in two different ways I’m going to dice some of it up and then
just drizzle it with olive oil and roast it in a hot oven until they’re slightly blistered and fragrant
+ Add a section White wine is essential for a well-rounded
risotto and I often intentionally leave a little bit of wine in the bottom
of the bottle and save it for this exact moment
And then we begin the slow and intentional movement of risotto-making:
a ladleful of hot broth and gently steady stirring This is also when I add in my last zucchini so
that it can just sort of soften cook down and absorb all of those flavors
Now that my rice is cooked with the slightest little bite to it
still I can add in my parsley my zucchini flowers and the zest and juice of a
lemon to brighten and color it all up
6 Comments
Anyone else lose audio for like 5 seconds near the end.
Hi, very nice food 🌾💕🤠🧑🌾
No offenses but I feel like ur shorts are hard for me to get into, I don’t get an idea for what ur making until ur completely done at the end, it would really help if u started with a clip of where ure going so I can see if its of interest to me, I can understand that the goal is probably slow paced and wholesome, but I’ll just scroll through if I can’t get a grasp for what the video is going for within the first 15 seconds, I could hear u were making risotto but I couldn’t see it 😅
When she says pancetta, she means guanciale…if it’s cured hog jowl she has.
Green onions turned bitter when cooked. Green onions are only used at the very end of cooking a dish or as a garnish. You’re welcome.
Beautiful ❤