RISOTTO OF GOLDEN ZUCCHINI

Golden zucchini have a mild flavor and buttery texture that is balanced here by some lemony sorrel and a few ripe tomatoes. The result is a colorful, summery dish, not too heavy but very satisfying. If you only have green zucchini, don't worry - you can use any tender summer squash in this recipe.

1 1/2 lbs. golden zucchini (or other summer squash)
4 tsp. olive oil
2 tsp. butter
salt to taste
pepper to taste
6-8 medium sorrel leaves (1/2 cup chopped)
4-5 medium tomatoes (1 1/2 cups chopped)
1 medium onion, chopped
1 1/2 cups arborio rice
2/3 cup white wine
6 cups diluted vegetable broth, heated
1/4 cup basil, sliced in thin strips
1/3 - 1/2 cup grated Parmesan cheese, more for the table

Cut up the zucchini in 1/2" dice, and saut it in 2 teaspoons olive oil and 1 teaspoon butter, with a dash of salt and pepper, until it is just beginning to color - about ten minutes. Remove the stems from the sorrel leaves and cut the leaves in 1" pieces. Blanch and peel the tomatoes, and cut them in 1/2" dice.

Heat the remaining 2 teaspoons oil and 1 teaspoon butter in a large, non-stick saut pan and stir the chopped onion in it over medium heat until it is soft. Add the rice, and stir for another 3-4 minutes. Add the wine, and keep stirring. As soon as the wine is absorbed, begin adding the heated broth, about a cup at a time. Lower the flame so that the liquid is barely simmering, and stir. When the broth is nearly absorbed, add another cup, keep stirring, and so on.

After about ten minutes, add the saut ed squash, the sorrel and the tomatoes. Continue adding broth and stirring until the rice is al dente - creamy on the outside, but firm to the bite. The total cooking time to achieve this texture is usually about 20-25 minutes.

At the last moment, stir in the basil and the Parmesan cheese, and another half a ladle of broth. Taste, correct the salt and pepper if needed, then serve at once in large, shallow bowls. Pass extra Parmesan cheese at the table for those who want a sprinkle on top.

Serves 5-6.