Creamy Zucchini Risotto
What you'll need
- Rice (preferably Risotto rice such as Carnaroli variety)
- Butter, oil, salt
- Parmesan or Pecorino cheese
- Zucchini (courgette)
- Onion
- Stock
- White wine
- Peppermint leaves
- Lime
What you'll do
For the stock: if it's liquid stock, just heat it. If it's powder or cube stock, dissolve in boiling water and keep on the flame.
For the rice: put some oil in a large pan until it's hot. Throw in the chopped onions and make 'em sweat. After a couple minutes throw in the rice, and toast it until it's transparent (1-2 minutes max). Now deglaze by adding white wine. Perfect! Lower the heat to medium and keep adding spoonfuls of stock keeping the rice creamy and not too dry. Keep stirring every 30 seconds. Cook for 10 minutes.
Grate the zucchini. Add them after the 10 minutes have passed and cook for up to 10 minutes more (so the rice should cook 20 minutes total, with 10 minutes of zucchini.
Note: the zucchini will release a lot of water. If needed, higher heat will make sure the rice stays creamy and not watery. But you can also pat the zucchini dry like a wimp, or sautee them like a real chef beforehand (I didn't because you need a third pan for that)
Finally, time to mantecare (let it rest and absorb). Take the rice pan off the heat. Add in butter and grated parmesan (the more, the better), fold it into the rice and let it melt/rest for 2 minutes.
Add some leaves of mint and some lime zest (or just a slice of lime). Some more parmesan grated on top for presentation, and serve!