Serves 1
Directions
- 1Dice the green skin of the zucchine, leaving the white flesh for later.
- 2Sauté the green diced zucchine in a pan with olive oil until golden brown.
- 3Dice the white flesh of the zucchine and marinate in a bowl with olive oil, salt, and pepper.
- 4Add salt and pepper to the sautéing zucchine.
- 5Add torn zucchini flowers to the pan with the sautéed zucchine and cook briefly.
- 6Toast the rice in a dry pan, then add vegetable broth until the rice is just covered.
- 7Cook for 14 minutes, adding broth as needed.
- 8Remove from heat, add the cooked zucchini mixture, and stir.
- 9Stir in the ricotta and pesto instead of butter or oil for the creaming step.
- 10Plate the risotto and garnish with the raw marinated zucchini dice and extra thin strips of zucchini flower.
Ingredients
- zucchine, diced
- extra virgin olive oil
- fiori di zucca, torn into pieces
- carnaroli rice
- brodo vegetale
- 1 tbsp ricotta
- 0.5 tsp pesto
- sale
- pepe
Equipment
chef's knifecutting boardpanspatulabowlspoonpepper mill
Tips
- Always sauté zucchini instead of boiling it to ensure better flavor.
- The chef uses dried zucchini flower powder as a restaurant-exclusive garnish, but notes home cooks can omit this.
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