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The Creamy Zucchini Risotto embodies the essence of Italian cuisine, combining the delicate flavor of zucchini with the enveloping texture of risotto. This recipe is perfect for those who want a refined yet simple first course, ideal for any occasion, from family dinners to special evenings with friends. The Zucchini Cream Risotto stands out for its delicate taste and velvety consistency, made possible by the perfect blend of Carnaroli Rice and Fresh Zucchini Cream.
The preparation of this Creamy Zucchini Risotto requires few but high-quality ingredients: rice (preferably Carnaroli or Arborio), zucchini, parsley, vegetable broth, onion, butter, and Grana Padano cheese (you can substitute with aged Parmigiano-Reggiano, available in most specialty food stores). Each bite of this Creamy Risotto offers an explosion of flavors reminiscent of fresh summer days, while being perfect for colder seasons as well.
Following this recipe, you’ll create a Zucchini Cream Risotto that will win over all your guests, especially with the addition of Confit Cherry Tomatoes and Crushed Toasted Almonds. Simple, quick, and incredibly tasty, this dish will soon become a staple in your kitchen.
Ingredients
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Instructions
To prepare the Zucchini Cream Risotto, start by preparing the cherry tomatoes: wash them well, cut them in half, place them on a baking tray and sprinkle with a pinch of fine salt, brown sugar, dried oregano and a drizzle of olive oil. Bake in a preheated oven at 200°C (392°F) until they are well cooked and golden brown.
In a saucepan, sauté some chopped onion with a clove of garlic and a drizzle of olive oil. Add the zucchini after washing them well and cutting them into small cubes, and sauté over high heat. Deglaze with some dry white wine, let the alcohol evaporate and sprinkle with some freshly chopped parsley. Season with salt and pepper and cook for a few moments over high heat.
Remove the zucchini from the saucepan, place them in a bowl and blend with an immersion blender until you obtain a smooth, homogeneous cream.
In the same saucepan, sauté some finely chopped onion with a drizzle of olive oil. Add the rice, let it toast for a few minutes and deglaze with white wine.
Once the wine has evaporated, add some broth, stir well, season with salt and continue adding broth as needed until halfway through cooking.
Add the zucchini cream, some broth and continue cooking until done, adjusting salt if necessary. While the rice is cooking, toast some almonds in a pan or in the oven and then roughly chop them with a knife.
Once cooked, remove from heat, add some butter and Grana Padano cheese, and stir well to create a creamy texture (known in Italian as ‘mantecatura’). If needed, you can add a little more broth as the risotto should be creamy and flow like a wave (‘all’onda’ in Italian).
Plate the risotto, add some roasted cherry tomatoes, sprinkle with chopped toasted almonds and your Zucchini Cream Risotto is ready. A super creamy first course that will win you over.
