Zucchini Risotto

I’ve declared this week Zucchini Week. Harvest those last zucchinis in your garden or buy them up at the farmers market and grocery store on sale, and make these delicious recipes! See my Zucchini Chard Gratin and Zucchini Fritter Stacks from earlier this week.

This recipe is a great transition from summer to fall. Prepare for the cooler weather with the flavor of dry hard cider and the richness of aged cheese in this creamy risotto. The basic method for cooking risotto is also surprisingly easy and a good technique to have under your belt, as it can stand up to many adaptations. Despite what you may have heard about risotto, don’t worry about stirring constantly; you just need to stir enough that the rice is cooking evenly and the pan never gets dry.

Zucchini Risotto
Yield: 4 servings

Ingredients:

• 2 Tbsp olive oil
• 1 large onion, sliced
• 1 lb zucchini (1 large or 2 medium zucchini), sliced in 1/4″ thick half-moons
• 2 – 3 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry hard cider*
• 5 cups simmering stock (vegetable or chicken)**
• 4 – 5 saffron threads (optional)***
• 1/4 tsp salt + more, to taste
• 4 Tbsp unsalted butter, cut into pieces
• 1 cup grated parmesan****
• pepper, to taste

*Make sure the cider is dry not sweet; I used a homemade hard cider from last fall. If you want to be more traditional, use a dry white wine. I’ve also been known to use beer (for this recipe, I’d recommend a pale ale, saison, or tripel).
**I just want to stop for a minute and recommend my favorite option for stock: Better Than Bouillon Organic Vegetable Base. Similar to bouillon cubes but in a paste form and with much more flavor. It doesn’t take up a lot of space, stays good for a really long time in your refrigerator, and allows you not only to make exactly as much stock as you need at any given time, but also to make it to the strength that you want (I usually use less of the base than recommended, about 1 scant Tbsp for a quart). The price comes out to less than a dollar for a quart of stock!
***Saffron is expensive and hard to find, so feel free to omit.
****I actually used a mixture of aged gouda and pecorino romano – feel free to switch it up with whatever hard aged cheese you have on hand.

Method:

1. In a large (about 3-quart) sautee pan (you can also use a dutch oven), heat 2 Tbsp olive oil over medium heat, and sauté 1 large onion, sliced until translucent and starting to brown.
2. Add 1 lb zucchini (1 large or 2 medium zucchini), sliced in 1/4″ thick half-moons, and saute until wilted (3 – 5 minutes).
3. Add 2 – 3 cloves garlic, minced, and saute until fragrant (about 30 seconds).
4. Lower the heat slightly, and add 1 1/2 cups arborio rice. Toast the rice, turning constantly, until the grains all look translucent with a small white center.
5. Add 1/2 cup dry hard cider and cook until it is mostly absorbed by the rice.
6. Add 1 cup (or a couple ladle-fulls) of 5 cups simmering stock, 4 – 5 saffron threads, and 1/4 tsp salt. Cook, stirring frequently, adding 1/2 to 1 cup more stock each time the liquid has been mostly absorbed by the rice, until the rice tastes done (about 20 minutes).
7. Remove from stove, and stir in 4 Tbsp unsalted butter, cut into pieces, 1 cup grated parmesan, and pepper, to taste, making sure to thoroughly incorporate the butter and cheese.