A lovely risotto, special with three varieties of zucchini.
Golden Tomato Confit adds a nice layer of flavor.
- 2 teaspoons olive oil, first press, extra virgin
- 2 cups zucchini, three varieties, golden, green and light green (asian)
- 1 teaspoon olive oil
- ¼ cup shallots, peeled and chopped ,1/4″
- 2 teaspoons garlic, peeled and minced
- 1 teaspoon sea salt
- 1 ½ cups aborio rice
- ¼ cup white wine
- 4 cups chicken broth, home made if possible ( or vegetable broth)
- 1 tablespoon unsalted butter, or olive oil
- ¼ cup manchego cheese, crumbled
- 2 t. fresh lavender, chopped, or your favorite herb
In a heavy two quart pan, add 2 t. olive oil. Over moderate heat, add the grated zucchini and saute just two minutes until crisp tender. remove the zucchini to a plate and reserve. Add 1 t. olive oil, shallot and garlic, saute over low – moderate heat until just has a little color. In the meantime, heat the broth on the stove next to the risotto pan, keep at a mere simmer. Add sea salt and rice. Stir one minute to coat the rice with the other ingredients. Add the white wine and chicken broth, 1/2 cup at a time, most importantly, stirring. Add the next 1/2 cup of broth, stir, can cover now 2 minutes, and let the rice absorb the moisture. Continue with the rest of the broth, stirring, then covering. Slowly incorporating the broth makes for a creamy risotto. When almost done, but the rice still has a bite to it, remove from the stove. Add more broth if necessary. Stir in the butter, reserved zucchini, manchego cheese and the lavender. Stir to combine, taste for seasonings and serve in shallow bowls.
A nice accompaniment to the risotto.
Golden Tomato and Garlic Confit :
1/2 cup chopped golden tomatoes
3 cloves roasted garlic, mashed with a fork
2 T. oil from roasted garlic
Seasonings : 1/4 t. sea salt, a pinch of fresh cracked pepper and 1 T. fresh herbs of your choice.
Combine all in a small bowl and serve.
Roast Stove Top Garlic :
Place peeled fresh garlic cloves in a small 6″ skillet. Cover with canola oil. Cook over low heat until the garlic has softened – and just golden in color, 15 – 25 minutes. Cool slightly. Place all in a tightly sealed glass jar in the refrigerator, will last up to 2 weeks.