RISOTTO MEDITERRANEO by Cathy Katin-Grazzini
Photo by Nelson Campbell
Photo courtesy of Giordano Katin-Grazzini
I
n classic white risotto, active stirring coaxes the rice to release its starch, giving the dish its signature creamy, luxurious texture. It requires some culinary sleight of hand to render a risotto that’s creamy when you use whole grains, but it’s not hard to do. This colorful and festive dish is chock-full of thymeroasted sweet cherry tomatoes, baby bell peppers and tiny zucchinis, chard, endearing mini patty pan squash, and a sprinkling of marvelous brine-cured Lebanese olives — all scented with a heavy hit of basil. Perfect for a holiday table or any occasion calling for a scrumptious supper or elegant luncheon. Prep Time Overnight soaking + 30 minutes
Cook Time 75 minutes
Makes 4 to 6 servings
