Risotto with Zucchini and Pecorino

This is a traditional recipe from Venice. Venice cuisine isn’t solely associated with fish dishes. The Veneto hills are perfect for growing vineyards, orchards and vegetables which are all important ingredients in simple country recipes.

Serves 4
recipe from Vecio Fritolin restaurant
published in TasteItalia magazine

4 zucchini, washed and trimmed
280g arborio rice
30g unsalted butter
40g Pecorino, grated
2 shallots, peeled and chopped
1 liter of hot vegetable stock
2 tablespoons olive oil

Dice two of the zucchini into cubes, then melt 10g of the butter into a frying pan and add the zucchini and shallots. Saute for 4-5 minutes until softened, then remove from the heat. Slice the other two zucchini into rounds and blanch in a saucepan of boil water. Drain, then whiz in a food processor to create a puree.

Heat a large saucepan with a little oil and toast the rice. Add the stock, a ladle by ladle, stirring all the time until each ladle has been absorbed. Cook until the rice is tender and creamy. Add the pureed and diced zucchini to the rice, continue simmering for a further 4 minutes until almost ready, then stir in the butter until it has melted. Remove the risotto from the heat and sprinkle with Pecorino to serve.

The Culinary Chase’s Note: A tip provided at the end of the recipe was that to provide more flavor, add herbs to the zucchini puree such as basil, parsley and mint. I chose to do this by adding fresh basil leaves and let me tell you this was a taste sensation! Enjoy with a glass of rosé!