This creamy rice dish comes to life with fresh zucchini and mint, and gets some bonus crunch from roasted hazelnuts.
1 lb Carnaroli rice (or arborio, or other preferred rice for risotto)
12 oz green & yellow zucchini, core removed and sliced in half moon
1 cup white onion, chopped
1 bunch fresh mint, chopped
2 glasses of white wine
6 cups light chicken stock
2 tbsp butter
2 tbsp extra virgin olive oil
1 cup hazelnuts, roasted & chopped
1 garlic clove, chopped
½ cup grated parmigiano reggiano
1. Preheat a heavy-bottom pot; sauté the onion, the garlic and the zucchini with butter and oil until they are soft.
2. Add the rice and let it toast a few minutes, then add the wine, let it evaporate well and add two ladles full of stock, simmer gently, stirring occasionally so to prevent sticking. It will take about eighteen minutes for this rice to cook.
3. With your timer in sight, add stock as required until ready. Risotto should be creamy and dense, not liquid, when the rice is cooked. Turn off the fire and add the chopped mint, some butter and the cheese. Stir well and serve with a sprinkling of hazelnuts.
Courtesy Massimo Capra, www.massimocapra.com
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