News The Morning News
posted by July 25 at 7:58 AMon
City of God: All-Catholic town opens in Florida.
Gonzales: On the stand and under pressure.
Bush: Even less popular than Cheney.
While Seattle studies, other cities act: Plastic bag ban on table in Annapolis, Md.
In Baghdad: Mutilated, tortured, and unidentified bodies rise to pre-surge levels.
Supersize sodas: Back at McDonald’s.
In related news: CNN tracks obesity since 1985.
British floods: Is global warming to blame?
Photo shoot freakout: Britney loses it.
Recipe of the Day: Zucchini and Lemon Risotto (Photo and recipe from Last Night’s Dinner).
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil
1/2 white onion, diced
2 cups Carnaroli or Arborio rice
1/2 cup white vermouth
Juice and zest of two lemons
2 cups diced zucchini
4-6 cups water or vegetable stock
3 oz. soft fresh goat cheese, crumbled
Melt 1 tablespoon butter into olive oil in a heavy-bottomed pan over medium heat. Add onion and a generous pinch of salt and cook until the onion is softened. Add the rice and stir well to coat with the butter/olive oil mixture. Cook until the rice starts to become translucent, then add vermouth and stir. Continue cooking until most of the liquid has been absorbed. Add lemon juice and zest along with one cup of water and again allow to cook until most of the liquid has been absorbed, stirring occasionally.
Add the zucchini and season with salt. Continue adding the remaining water a cup or so at a time, allowing the liquid to cook into the risotto as described above. You may need more or less liquid than I have listed above, but what you want is for the risotto to be creamy and the texture of the grains of rice to be al dente. Taste often as the rice cooks so you can monitor the texture of the rice, and also adjust for salt.
Once the risotto is al dente, turn off the heat and gently stir in the remaining tablespoon of butter and the goat cheese until the risotto is creamy and the cheese is well-incorporated. Serve in shallow bowls with additional lemon zest on top.