How good is risotto with zucchini? It is a first course that you should never give up in the summer! I prefer to make this dish more “original” by adding crispy cheek crumbs that give not only greater flavor to the dish, but also a delicious crispness. In addition, I had to give a Sicilian touch to the recipe adding a sour taste thanks to the cheese fondue of Capra Girgentana. It is a light and very digestible cheese. At the beginning of the twentieth century, in Sicily the consumption of goat’s milk was widespread, breeders sold their products from home to house. Basically the goats were milked door-to-door. Today, unfortunately, it isn’t really like that, but I assure you that the goodness of the product is unequaled! Can I give you some advice?Prepare a lot of risotto because your diners will want to do an encore…
Serves: 4
For vegetable broth:
- 1.5 l water
- 100 grams white onion
- 160 grams carrots
- A few leaves of celery
- 2 bay leaves
- Thyme leaves
- 4 cherry tomatoes
- Black pepper in grains to taste
- salt
For the risotto:
- 280 grams Carnaroli rice
- 600 grams zucchini
- 50 grams Parmigiano Reggiano
- 80 grams Robiola of “Capra Girgentana”
- 100 grams sliced guanciale
- Fresh milk
- 1 knob of butter
- 2 cloves of garlic
- Extra virgin olive oil
- Salt
- Fresh ground black pepper
- Some thyme leaves
First prepare the stock. Peel the onion and carrots, rinse and cut them into pieces and place in a pot. Pour the water and add all the other ingredients. Simmer on medium-low heat for about 1 hour. Put aside.
Heat a non-stick pan, put the guanciale slices and roast until they become crisp. Drain and place on kitchen paper; after chop them finely with the knife.
At this point cleanse, wash and dice the zucchini. Pour a little oil into a saucepan and add the peeled garlic, but it has to be still whole. Sauté for a few seconds and then add the zucchini. Salt, pepper and season with some thyme leaves. You will have to cook the vegetables until they are very tender. Remove the garlic and thyme and blend the zucchini for a few seconds. If necessary, pour a ladle of vegetable stock. Put the purée aside.
Now prepare the goat cheese fondue. Melt the cheese with a few tablespoons of milk in a pot, mix well for a few seconds and after keep warm in a bain-marie until use.
Now fry the remaining peeled garlic clove in a little olive oil, pour the rice and toast a few seconds. Stir in the vegetable broth a little at a time and add the zucchini puree halfway through cooking. At the end of the cooking (it will take about 18 minutes) turn off the heat and stir in the risotto with butter, Parmesan and a couple of tablespoons of fondue.
Plating
Place a pastry ring on a flat plate, pour the risotto inside and then remove the metal ring. Decorate with a few drops of fondue, crispy guanciale and some thyme leaves.