disable dropcap
Serves 6
Ingredients
- 5 cups of chicken stock
- 4 tablespoons extra-virgin olive oil
- 4 small white onions, finely chopped
- 1 1/2 cups arborio or other short-grain round or semi-round rice (can substitute pasta, but omit chicken stock and white wine)
- 1/2 cup of dry white wine
- 3 small zucchini, diced
- 3 tablespoons salted butter
- 1 cup freshly grated Reggiano Parmesan cheese or other imported Parmesan
- 5 basil leaves, finely sliced
- Fleur de sel or coarse sea salt
- 1/4 pound piece of Reggiano Parmesan cheese or other imported Parmesan, sliced into thin slivers
- In a large saucepan over high heat, bring the chicken stock to full boil, then turn off the heat and set the stock aside.
- In a large pot, warm olive oil over medium heat. When the pot is warm, add the onions, reduce the heat to low, and cook, stirring frequently, until the onions are translucent, 15 to 20 minutes; do not allow the onions to brown or they will turn bitter.
- Increase the heat to medium-high and add the rice. Stir constantly for two to three minutes, until the rice is well coated with the olive oil and begins to turn translucent.
- Add the white wine, stir to combine, then cook, stirring occasionally, until the wine evaporates completely, two to three minutes.
- Add enough chicken stock to just cover the rice. Cook, stirring frequently, until the rice absorbs the liquid, about seven minutes. Add the remaining stock and continue to cook, stirring frequently for another 10 minutes.
- Add the diced zucchini and stir to combine. Continue cooking, stirring frequently, 9 to 10 minutes, until the rice is fully cooked and has formed a creamy sauce.
- Remove from the heat, add the butter, Parmesan, and basil, and stir to combine. Taste and adjust the seasoning as necessary. Divide the risotto among heated serving plates, sprinkle with the basil, a pinch of Fleur de Sel, and some Parmesan slivers, and serve immediately.
*To substitute with pasta: (penne or elbow pasta). Prepare pasta as directed on package. Cook onions as directed above. Add pasta and zucchini after onions have been prepared. Remove from the heat, add butter, Parmesan, and basil, and stir to combine. Taste and adjust the seasoning as necessary. Serve.
