A winner any night of the week
Change is as good as a holiday they say, so this week we are rolling out a risotto recipe for you!
Simplicity is the strength of this dish, which combines diced and grated zucchini with ricotta and a slight touch of freshening mint.
I know some people shy away from making risotto – but once you get the technique down-pat, it’s a really great dish to cook at home, and we reckon it’ll become a bit of a go-to for you too!
Tom’s Tips:
- ### The secret to a good risotto is patience. Don’t rush
- ### Take it step by step and make sure you taste as you go
- ### I can’t stress the importance of not overcooking the rice (and not putting too much stock in at once).
- ### The consistency at the end should be what the Italians call all ‘Onda. It means ‘of the waves’, if you gently toss the dish, it should roll over like a wave.
Zucchini Risotto
- Serves
- 4
- Preparation time
- 15 minutes
- Cooking time
- 1 hour and 30 minutes
Ingredients
- 6 tbsp extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 pinch chilli flakes
- 1kg zucchini, coarsely grated
- 500g zucchini, cut to 1cm cubes, with skin on
- 2L vegetable stock
- 1 brown onion, finely diced
- 300g carnaroli rice
- 100g Parmigiano Reggiano, finely grated
- ½ bunch round-leaf mint, picked
- 200g fresh ricotta
- Salt and freshly ground black pepper
Method
- Place a large, heavy-based pot over a low heat. Cook the garlic and chilli in 2 tbsp oil for 30–45 seconds, until the garlic has lost its raw smell, but do not let it colour.
- Add the grated zucchini and 500ml stock and simmer for 50–60 minutes. Aim to evaporate all the stock, but add more water as needed if the process is happening too quickly. After an hour, the zucchini should be very soft and will have lost its vibrant colour. Set aside.
- In boiling salted water, cook the diced zucchini for 1 minute, then drain and refresh in iced water. Set aside.
- Bring the remaining stock (1.5L) to boil in a clean pot and keep at a slow simmer. Place another heavy-based pot over medium heat. Cook the onion in 4 tbsp oil for 6–7 minutes until soft and translucent but not coloured. Add rice and cook for 2 minutes, until the grains are well coated with oil and starting to become translucent.
- Add stock, about 100ml at a time, and continue to stir until absorbed. Repeat this until the rice is cooked through but still retains some bite. This should take 16–20 minutes. You may have some stock left over. Make sure the risotto is wet enough to pour, then fold through both zucchini preparations, the mint and the parmesan. Remove from the heat and add salt and pepper to taste.
- Divide the risotto between 4 plates. Slap the bottom of each plate to evenly spread the risotto to the rims. Top each plate with some ricotta divided into 1 tsp-size pieces. Serve immediately.