Risotto with Zucchini and Roccaverano Dop
A Saturday morning in June cooking in a zucchini field; I hadn’t done this experience yet.
The outdoor seating was set, electric wires and everything necessary for cooking, we prepared the line with the ingredients, already ready to use, but…
We had not anticipated the wind that insolently blew hard all morning, leaving little room for improvisation; it was necessary to keep everything firmly on the table, as everything was flying away: papers, flowers, napkins, and everything else that could be lifted, constantly disrupting everything.
Of course, we also laughed a lot, we had the opportunity to chat and joke, so in the end, it remains a special day.
I was hosted by Zucchino De.Co of Rivalta Bormida, to promote their product, namely zucchini grown in open fields and to create a collaboration.
On this occasion, I prepared the sobrich of vegetables featuring zucchini, as an appetizer and an aromatic risotto creamed with Roccaverano Dop…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Zucchini, rice, and Roccaverano Dop. A simple risotto, in purity to appreciate the vegetables and the Robiola in the background
- 6 zucchini
- 1 cup sofrito mix
- 8 cups Carnaroli rice
- to taste olive oil
- to taste salt
- 2 quarts vegetable broth
Tools
Steps
Everyone knows how to make risotto, each has their own characteristics, experiences, and tricks; many wrinkle their noses at seeing zucchini added raw, but I assure you the result is excellent, the zucchini remain crunchy and flavorful, the robiola adds aroma and creaminess.
In a risotto pan, fry the sofrito mix in a little olive oil
Then add the rice and toast, stirring well to prevent it from sticking to the bottom
After an initial deglazing with vegetable broth, add the zucchini slices and continue cooking, adding broth as needed
Once cooked and after adjusting the salt, add the Roccaverano and cream your risotto.
Plate and serve. In this case, I preferred not to leave it too runny, if you prefer, add more broth.
The risotto can be stored in the refrigerator but it will not retain the same texture or consistency. You can add broth before reheating it or create small patties, coat them in breadcrumbs, and fry them. Another idea is to make a rice pie by adding two eggs and then baking it in the oven.
