Risotto with Zucchini
Broth for risotto should be light in flavor, not a heavy stock. The broth should add the barest amount of background flavor but allow the other ingredients in the risotto to shine. Risotto uses a lot of broth. It is important that the broth have minimal salt so as not become overly salty. I never salt my homemade broth for this reason. If it seems that you will run out of broth before the risotto has finished cooking, put some water on to heat. It is important that all liquid added to the risotto, other than the initial addition of wine, be at a simmer.
Servings Prep Time
6people 15minutes
Cook Time
45minutes
Servings Prep Time
6people 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Bring the broth to a bare simmer.
  2. Meanwhile, peel the zucchini then slice into ½-inch thick rounds.
  4. In a heavy-bottomed three-to-four-quart saucepan, heat the oil over medium to medium-high heat.
  5. Sauté the onion and garlic in the oil, stirring frequently, until the onion becomes translucent.
  6. Increase the heat to medium-high. Add the zucchini and ½ teaspoon of salt.
  7. Sauté the zucchini until the greenish color changes to a slightly less vibrant shade and the edges of the zucchini rounds become just a little less sharp, approximately 5-7 minutes.
  8. Add a few grindings of black pepper.
  9. Add the rice and stir until coated with oil.
  10. Sauté several minutes until the outer edges of the rice grains become translucent while the center remains white, approximately 5 minutes.
  11. Add the wine. Stir frequently, but not constantly, until the wine has totally evaporated. You will begin to see some starch leaching out of the rice. More and more of the starch will leach out as you cook the rice. This is what will make a creamy sauce, not a large quantity of butter, cheese or cream.
  12. When the wine has evaporated, add 1/2 cup of the simmering broth. Stir thoroughly, paying particular attention to loosening any spots where the starch seems to be sticking to the bottom of the pan. You don’t want to brown (or worse yet, burn) the starch.
  13. Stir frequently, but not constantly, until the broth has evaporated.
  14. If the broth is unsalted, as I recommend, add 1 ½ teaspoons of salt to the rice as you begin to add the broth. If the broth contains salt, do not add salt until the end.
  15. Keep repeating the process with ½ cup of simmering broth each time: cooking, stirring, and loosening any spots that are sticking until each addition of broth evaporates. The heat should stay as close as possible to medium high. The moderate boiling of the liquid will coax starch out of the rice to create the creaminess that is the hallmark of a good risotto.
  16. Begin tasting for doneness after approximately 3 cups of simmering broth have been added. When the rice is al dente, firm but not crunchy in the center, add another ½ cup of simmering broth, stir, and remove the rice from the heat.
  17. Off the heat, stir in the Parmesan cheese, butter, parsley, if using, and freshly ground black pepper to taste. Taste and adjust salt.
  19. In two or three small additions, add as much of the broth as the risotto will absorb without becoming watery. Stir thoroughly.
  20. Serve immediately.
Recipe Notes

With risotto, the goal is to have rice grains that are still al dente (but not crunchy) in the middle surrounded by a creamy liquid. An Italian risotto should be creamy from the starch in the rice, augmented with a very modest amount of butter and cheese. Risotto served in America is often overly rich from butter, cheese, and sometimes cream.

Risotto rice is a short grain rice that cooks slowly, making it much easier to achieve an al dente texture because it takes a while to actually overcook it. The three types of rice for risotto are Arborio, Carnaroli, and Vialone Nano. Arborio is the easiest one to find though the other two are more forgiving than Arborio when it comes to overcooking.

I recommend buying good quality rice imported from Italy. It really isn’t priced that differently from domestic. Do not wash the rice.

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