Rosita Missoni is the co-founder of the famous Missoni fashion house in Milan. On our last trip to Rome, we were stuck in a rainstorm and popped into the closest store to us- Missoni. That’s where we found our favorite umbrella that we always get complements on (similar one here).
We love learning about what actual Italians cook on a daily basis, so when we saw this article about a lunch Missoni made for her friends at home, we had to try it! She even harvested the vegetables and herbs for the lunch from her own garden. We found our zucchini at the farmers market.
In addition to this creamy risotto, Rosita’s lunch included chicory salad, poached eggs, and rosemary-topped pizzas. She recommends using any leftover risotto to make crispy risotto snacks. Just make patties of cold risotto, and fry in olive oil until crispy.
Find more Italian recipes that you’ll want to try here.
- 4 tablespoons unsalted butter
- 1 white onion, finely diced
- 1½ cups Arborio rice
- 6 cups vegetable broth
- 4 cups summer squash or zucchini, diced
- A handful of basil, chopped
- A handful of parsley, chopped
- 5 tablespoons freshly grated Parmesan cheese
- Extra virgin olive oil
- Salt and pepper to taste
- Bring the vegetable broth to a simmer in a pan on the stove and keep warm.
- Once the broth is warm, melt 2 tablespoons of butter in a saute pan.
- Add the onion and sautee. Next add the rice to the pan, stirring constantly until you hear the rice pinging against the bottom of the pan.
- Add a ladle or two of broth along with the squash, constantly stirring.
- Once the rice has absorbed the broth, add another ladle.
- Continue to add a cup of broth at a time, allowing the rice to absorb it before you add the next.
- Once the risotto is cooked to the right consistency, stir in the herbs, reserving some to garnish.
- Add the remaining 2 tablespoons of butter, a dash of olive oil, and salt and pepper to taste.
- If your risotto is too thick, you can thin it a bit with additional stock just prior to serving.