I adore risotto, and this is a beautifully fresh way to serve it during the warm months of summer. The inspiration for this recipe came from Weber’s Big Book of Grilling. I made a few changes to it, like adding in crimini mushrooms. You can easily add or substitute others that you prefer. Grilled chicken is also an excellent addition served on the side or chopped into 1-inch pieces and stirred in just before serving. 

 

Yield 4 servings 

 

2 ears of corn, husks and cornsilk removed 

1 red bell pepper

2 zucchini

1 small eggplant

8 cup crimini mushrooms

2 cups, fresh tomatoes, chopped

Olive oil

Salt and pepper

6 cups Chicken broth 

½ cup onion, finely chopped

1½ cups arborio rice

1 tsp garlic, minced

½ cup dry white wine

½ cup Parmigiano-Reggiano cheese, grated

10 basil leaves, chopped 

 

Preheat the grill to medium-high heat. Lightly brush the corn with olive oil and place corn on the grill and cook for ten minutes, turning a few times during the grilling process. Remove the corn once it has little grill marks on some of the kernels. Cut the kernels off the corn and set them aside. 

 

Half the pepper lengthwise and remove the stem, core, and seeds. Slice the zucchinis lengthwise and remove the stem and the ends. Peel the eggplant and slice into ½-inch circles. Clean the mushrooms and trim the stems. Lightly brush the vegetables with olive oil and season with salt and pepper. Grill the vegetables until lightly browned, turning once halfway through. Transfer the vegetables to a platter and lightly tent with aluminum foil while cooling. Once cooled, chop the vegetables into ½-inch pieces and place them in a large bowl. Add the corn kernels and chopped tomatoes. Season with salt and pepper. 

 

Heat the broth in a saucepan until boiling and reduce the heat to low. 

 

In a large saucepan or skillet on medium-high heat, add 2 Tbsp olive oil. Add the onion and sauté until the onions are translucent. Turn the heat down to medium and add the rice and garlic and stir to coat with the oil. Next, add the wine and stir until the wine is absorbed. Pour the hot broth on the rice a half a cup at a time and continue stirring until the broth is absorbed. Keep stirring and adding broth for approximately 20 minutes. Taste the rice as you go. It should be barely cooked through and not mushy. 

 

Add the vegetables and continue adding broth and stirring for about three to five minutes until the rice is creamy and the vegetables are warm. Remove the pan from the heat and stir in the cheese. Season it with salt and pepper, and sprinkle the basil over the top. Serve immediately.

 

Just Salt It, and enjoy!