Expertly Crafted Zucchini Risotto Recipe
Culinary Masterpiece: Zucchini Risotto Recipe
Author: Lance Arthur | Chef
Winemaker Cinzia Merli elevates the zucchini risotto, striking a balance between richness and lightness. The delectable dish combines small sautéed zucchini pieces with arborio rice and grated Parmigiano-Reggiano, creating a symphony of flavors and textures. The shrimp stock infused into the rice adds a subtle seafood essence, enhancing the overall taste.
Common Queries Addressed
Exploring if risotto falls under the category of rice or pasta, it is a hearty Italian rice dish known for its creamy consistency. Typically, short-grain white rice like arborio or carnaroli is used in traditional risotto recipes.
Risotto-Making Techniques
The hallmark smooth texture of risotto is achieved by gradually incorporating flavored stock into the rice, ensuring each addition is absorbed before introducing the next. In this recipe, a blend of white wine and shrimp broth intensifies the flavors as the rice simmers.
Insights from Culinary Trials
While rinsing rice enhances the texture of long-grain or short-grain varieties, it is advised against washing risotto rice. The starch present in the rice is crucial for achieving the velvety and creamy consistency that defines a perfect risotto.
Preparation Tips
While zucchini risotto is best enjoyed fresh, the shrimp broth can be prepared in advance and refrigerated for up to two days. Simply reheat the broth gently before proceeding with the recipe for optimal results.
Perfect Pairings
Pairing the zucchini risotto with a citrusy and salty Mediterranean white wine such as Le Macchiole Paleo Bianco complements the dish's creamy texture perfectly.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 pound raw medium shrimp, peeled and deveined, shells reserved
- 4 cups vegetable broth (such as Zoup!)
- 2 cups water
- 5 small zucchinis (about 3 1/2 ounces each)
- 3 large garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups uncooked arborio rice
- 1/2 cup dry white wine
- 2 ounces Parmigiano-Reggiano cheese, grated
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon coarsely ground black pepper, plus more to taste
Directions
Heat 1 tablespoon oil in a saucepan, sauté shrimp shells until aromatic. Add broth and water, simmer, then strain. Set aside the shrimp broth.
Grate 3 zucchinis and cube the remaining 2. Sauté cubed zucchini and grated zucchini until tender. Set aside.
In a saucepan, cook garlic and red pepper, add rice and wine, then gradually incorporate warm shrimp broth until rice is creamy. Stir in cheese, zucchini, and seasonings. Sauté shrimp separately and combine with risotto.
Divide the zucchini risotto into serving bowls, top with shrimp, and serve hot.
Originally published in Food & Wine magazine, April 2024
