Herbed Zucchini Risotto with Blue Cheese
1 ¾ cups Tenuta San Carlo Carnaroli Rice
2 Garlic Cloves
7 ounces Blue Cheese (cut into small cubes)
5 Zucchini Flowers
3 ½ tablespoons Unsalted Butter
1 ⅛ cup White Wine
2 cups Extra Virgin Olive Oil
1 medium-sized Potato
1 Yellow Onion
2 Garlic Cloves
3 Celery Stalks
1 teaspoon Whole Black Peppercorns
1 tablespoon Coarse Salt
To prepare the broth:
Fill a large pot with 12 cups of water and add the broth ingredients. When it reaches a boil, add 6 whole zucchini and cook them for 10-15 minutes, until they are soft. Remove the zucchini from the broth and cool them under cold water. Continue to simmer the broth for another 30 minutes, then turn off the heat, leaving the pot on the stovetop.
To prepare the zucchini cream:
In a mixer, blend the cooked zucchini with some olive oil and salt until a smooth, creamy mixture is obtained.
To prepare the zucchini:
Chop the remaining zucchini into small cubes. Crush the garlic cloves, then roast in oil in a pan. Add the cubed zucchini and cook for 5-6 minutes. Season the zucchini with salt and pepper, then set aside.
To prepare the zucchini flowers, herbs, and shallots:
On a cutting board, clean and cut the flowers into thin strips. Store them in the fridge until just before serving. Finely chop the herbs. Chop the shallot.
To prepare the risotto:
Bring the pot of broth back to a boil. In a pan, brown the shallot with a little oil. Add the rice and toast it, making sure to stir it constantly using a wooden spoon. Pour in the wine and stir until the liquid has evaporated.
Cook the risotto for 18-20 minutes, taking care to add broth frequently and stir constantly.
When the risotto has finished cooking, remove it from the heat and mix in the zucchini cream and butter. Then add the zucchini, blue cheese, and herbs. Let it set 3-4 minutes before serving. Sprinkle the zucchini flowers on top and serve!
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