If the Italian word for summer were not estate, which in English has meanings wholly unrelated to the season, it would have become part of the title of this risotto, a warm-weather companion to the well-known primavera, the risotto with spring vegetables. Title aside, it is very much a summer dish, whether or not your market has yellow peppers and green beans all year round. It tastes and looks like summer, the appropriate time for enjoying it.
I give the beans a preliminary blanching so that, when sautéed with the onion, they can absorb more flavor than they would if they were completely raw. The pepper is quicker to draw flavor so I don’t precook it. Although their most important contribution is the flavor they release while the rice is stirred, I am happy to see the bits of green bean and yellow pepper around at the end, when they give the finished risotto a cheery, summery look.
© 1997 Marcella Hazan estate. All rights reserved.