Risotto with Cucumbers
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Medium Difficulty

Cucumbers are a mild, juicy, and actually bland tasting vegetable, yet they do have a subtle taste that complements rice.  In this risotto which is so easy to make, butter and Parmigiano-Reggiano cheese are added at the end of cooking to enhance the delicate yet subtle flavors.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1 hour

2 tablespoons extra-virgin olive oil

2 cucumbers, peeled, seeded, and finely chopped

3 tablespoons finely chopped onions

1 large garlic clove, very finely chopped

1 cup short grain rice (Arborio)

4 to 6 cups hot or boiling vegetable or chicken broth (preferably homemade, or use canned broth or bouillon cubes, following the directions on the package)

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons unsalted butter

1. In a heavy, 2-quart saucepan, heat the olive oil over medium-high heat, then cook the cucumbers, onion, and garlic until soft, stirring occasionally, 4 to 5 minutes.

2. Add the rice, salt, and pepper and cook 1 minute, stirring to coat the grains.  Reduce the heat to medium-low, add 1 cup of the boiling broth and stir.  Once the liquid evaporates, pour in another 1/2 cup broth.  Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed and cook until the rice is between al dente and tender, 45 minutes to 1 hour, and sometimes less, and sometimes a little more depending on the rice, stirring almost constantly.  If you run out of broth continue with water.  Do not cover the saucepan while it cooks and do not rinse the rice beforehand.  Stir in the parmigiano cheese and butter and cook for 5 minutes, stirring.  Serve immediately.

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Posted: 12/28/2006