A fresh, light dish prepared in little time, risotto with zucchini can be embellished with a variety of ingredients, until it becomes a refined and elegant first course. Its delicate flavor can satisfy the tastes of even the tiniest family members, yet can also be further structured when paired with shellfish, smoked salmon, slices of toasted bacon or dried fruit, such as nuts and hazelnuts. No matter how it’s prepared, risotto with zucchini remains a pleasant, light first course.
The most suitable zucchini for risotto
A dish’s presentation is like a woman’s dress: if it’s well made, it elevates what’s inside. For this reason, not all zucchini are suitable for this dish. The best are Ligurian zucchini, small with a streaked light-green color. Cut into rounds, they offer very firm flesh and do not flake apart while cooking. But of course it all depends on the season and selection at your trusted grocer.
And now the recipe for risotto with zucchini
For this dish you’ll need 11 ounces of Carnaroli rice, 3 firm zucchini, a red Tropea onion, a white onion, a carrot, a bay leaf, salt, peppercorns, 3 1/2 ounces grated Parmigiano Reggiano, a few fresh mint leaves, extra virgin olive oil and butter.
Prepare the vegetable stock by putting an onion, a carrot, a zucchini, a pinch of salt, a few peppercorns and a bay leaf into a large pot of water, and cook for 40 minutes on medium heat. Then filter and leave on the heat. Separately, brown the finely chopped Tropea onion in a pan with a knob of butter. When golden, add the rice, let toast for a few minutes, then cover with two ladles of broth, which you will continue to add as it is absorbed by the rice. Halfway through cooking, add the remaining zucchini cut into cubes, stir and finish cooking. When the rice is nice and al dente, turn off the heat, add the Parmigiano Reggiano cheese, blend it into a creamy texture with a knob of butter, cover for 5 minutes and then serve, finishing with a few fresh mint leaves.