Summer Risotto with Tomato Confit and Zucchini

Ingredients

• Arborio Rice - 1 cup
• Zucchini - 2 small size (1 finely chopped, and 1 peeled with vegetable peelers to make ribbons)
• Leek - 1 (finely chop the white part)
• Zucchini flowers or blossoms that are quickly grilled on the pan before garnishing (optional)
• Cherry Tomatoes - 5 oz (1 cup tomato garlic confit and used 5 oz cherry tomatoes to grill and add on top)
• 1/4 cup grated parmesan cheese
• 4 cloves of garlic (sliced)
• 4 cups chicken/veg stock or water
• 1 tablespoon butter
• salt to taste (The chicken stock I used had salt so I didn't add any extra.
• Handful of Fresh basil leaves

Instructions

1. 1

   In a large pot at the stock or water and bring warm it. Keep it warm as you cook the risotto.

2. 2

   In a large skillet at medium heat, add the oil from tomato confit (if using) or add 2 tablespoons vegetable oil. Drop the garlic slices and let it sizzle for a while.

3. 3

   Then scatter the leek and cook until its soften down a little.

4. 4

   Add the rice and stir it around to sear it for a while. The scatter the finely chopped zucchini and toss it around.

5. 5

   Pour couple ladle of the warm stock or water and stir it around. Let it cook in medium heat until the water/stock is almost absorbed. Ladle couple more of the warm stock or water and stir again. Continue cooking this way until the stick is almost over and the rice is cooked through.

6. 6

   While the rice cooks, slice the tomato is half. Place a grill pan on medium high heat and brush little oil. Grill the zucchini ribbons, the halved tomatoes and also the zucchini flowers (if using). Keep the grilled veggies aside.

7. 7

   When the rice is almost cooked, add the remaining tomato confit, half of the basil leaves and stir it around.

8. 8

   At the end add the parmesan cheese and butter.

9. 9

   Garnish the risotto with the grilled veggies, more parmesan cheese and few more basil leaves. Enjoy it warm!