Risotto with Zucchini
1 lb. small zucchini
4 cups chicken stock
4 oz. (1 stick) unsalted butter
1 medium onion, finely chopped
2 cloves McFadden Farm garlic, finely chopped
1 cup Arborio rice
½ cup dry white wine, heated
½ cup grated Parmesan cheese
Additional Parmesan cheese to serve at the table
The zucchini in this dish develops concentrated flavor and a good chewy texture after salting process, and make a really good combination with creamy rice. You must use Imported Italian Arborio rice to get the authentic texture: the grains separated, yet creamy.
Trim both ends and cut zucchini into ¼ inch julienne strips 2-1/2 inches long. Place in colander, sprinkle well with salt and let drain for 1 hour. Rinse and pat dry on paper towels. Heat stock and keep warm at a very low simmer. In a separate saucepan, melt 2 ounces of the butter and gently sauté onion until softened but not browned, about 3 minutes. Add garlic and stir in rice. Continue stirring until grains are transparent, about 2 minutes. Add heated wine and cook slowly, stirring, until liquid is absorbed. Add the zucchini and keep stirring in the remaining stock a half cup at a time – the rice should become neither dry nor soupy. This should take about 25 minutes; the rice should be creamy. Just before the rice is ready, stir in cheese and mix. When ready to serve, stir in remaining butter. Serve with additional cheese if desired. Serves 4.