Great Outdoors, Great Dinner

 

By Lael Hazan

It is May and finally spring has sprung. The lush foliage is coming back to life after a harsh winter, and the powdery sands of the beach beckon. It’s time to get up and out and take advantage of all the beauty Sarasota has to offer. 

 

Like many families, our weekend requires precise navigation and coordination. Our two children have multiple activities to which they must be chauffeured. However, getting them to and from can have unexpected rewards. Gabriella had a sleepover and we picked her up after lunch at the Longboat Key Club http://www.longboatkeyclub.com/. When we arrived they were all eating lunch by the pool. Of course, the children wanted to stay and swim, so the adults relaxed in the shade and wondered why we need to go elsewhere for a vacation when it is so wonderful right here in Sarasota. The emerald sheen of the Gulf twinkled in the distance as the breeze kept us cool and comfortable in our overstuffed lounge chairs. Yes, we could even get pretty colored frozen drinks without doing more than asking. Ahhh…. such is the life.

 

Later that day we met friends at the Field Club http://www.thefieldclub.com/index.cfm to go kayaking. The Field Club is the venerable, elegant, grand club of Sarasota. Passing through the gates and winding along the perfectly manicured, live-oak-lined road makes you feel as if you are returning to a bygone era. It’s the perfect location for a wedding, and one was happening as we arrived. We slipped around to the other side and readied the kayaks.

 

Kayaking in Sarasota is a fabulous experience—a serene way of experiencing all that there is of nature. We loved navigating the mangroves and smaller canals, including under the Field Club into their open pond. Being the first time alone in a kayak with my older daughter, this was a bit more of a workout than relaxation. She tried to assist; however, her paddling method was mostly to get her oar stuck in the water. We became experts at going in left circles. We didn’t get very far, but that wasn’t the point. We still had a lot of fun, and we’ve resolved to try again. Next time we want to kayak up Phillippi Creek.

 

After a wonderful day enjoying the outdoors, we needed sustenance that was both quick and flavorful. We had invited our friends back to the house for dinner and it was already 7 p.m. by the time we arrived. The kids decided that they hadn’t had enough time to swim, so while they were taking one last dip in the pool, we prepared a wonderful and easy zucchini risotto. 

 

(From How to Cook Italian by Giuliano Hazan)

1 pound small zucchini

1/2 small yellow onion

3 tablespoons butter

Salt

Freshly ground black pepper

6 cups homemade meat broth or 1/2 a beef and chicken bouillon cube dissolved in 5 cups water

3 to 4 sprigs flat leaf Italian parsley

1 3/4 cups rice for risotto (Arborio, Carnaroli or Vialone Nano)

1/4 cup freshly grated Parmigiano-Reggiano

Scrub the zucchini under cold water and cut them into ½-inch chunks. Peel and finely chop the onion. Put it in a heavy-bottomed braising pan with 2 tablespoons of the butter. Place over medium-high heat and sauté until it turns a dark golden color, about 5 minutes.

Add the zucchini, season with salt and pepper, and cook until they are tender and lightly browned, 10-15 minutes. While the zucchini are cooking, put the broth in a pot over high heat and bring to a boil. Lower the heat to maintain a very gentle simmer. Finely chop enough of the parsley to measure 1 tablespoon.

Raise the heat to medium high under the zucchini, add the rice, and stir until it is well coated. Add about 1 cup of the hot broth and continue stirring. Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more. Season with salt and continue until the rice is al dente, 20-25 minutes.   

Remove the risotto from the heat, add the remaining tablespoon butter, the parsley, and the Parmigiano-Reggiano. Stir well and serve at once.