4 tablespoons butter
3 tablespoons extra virgin olive oil
1 pound zucchini, sliced into quarter inch slices (cut large slices in half)
3 ears of fresh corn, 2-3 cups removed from cobs
1 cup sweet onion, such as Vidalia, diced
1 tablespoon fresh garlic, minced
1 cup arborio rice
1/3 cup white wine (we used chardonnay)
2 ½ to 2 ¾ cups low sodium chicken stock, hot
½ cup tepid heavy cream (heated past room temperature but not scorching hot)
¾ cup freshly grated Parmesan cheese
¼ cup fresh basil, chopped
½ teaspoon freshly ground black pepper
½ teaspoon of kosher salt, if needed
In a 4 or 5-quart heavy-bottomed pan, over medium to medium high heat, melt one tablespoon of butter in one tablespoon of the oil and once hot, add half the zucchini and cook without touching for two minutes. Flip pieces over and cook two more minutes then remove to a bowl.
Add another tablespoon each of butter and oil and once hot, cook the second half of the zucchini then remove to the bowl.
Add a tablespoon of butter and once melted, add the corn and saute for two minutes. Remove to the bowl with the zucchini.
Add the remaining butter and oil and once the butter has melted, add the onions and cook for two minutes.
Add the garlic and cook for one minute.
Add the rice and cook and stir for two minutes.
Add the wine and once evaporated, add one cup of stock and half the cream.
Stir continually and once the liquid has been absorbed, add a half cup of stock and the remaining cream and stir until that liquid has been absorbed.
Add another half cup of stock and stir and cook until absorbed.
Add another half cup of stock and once that has been evaporated, remove from heat and test the rice. If it is cooked, do not add the final quarter cup. If it still has some chew, stir in the last of the stock, cover and leave off heat for five minutes.
After five minutes, stir in the Parmesan cheese, basil and pepper and taste. Only add the salt if needed.
Stir in the zucchini and corn and serve.
Keywords: zucchini corn risotto