Italian
Zucchini Risotto
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and fresh zucchini risotto with marinated zucchini cubes, zucchini flowers, and a vibrant green zucchini cream, finished with cold butter and Parmigiano.
- Difficulty
- medium
Ingredients
14 items- Spring OnionSpring onion, finely chopped
- Olive OilExtra virgin olive oil, a drizzle
- Zucchini FlowersZucchini flowers, reserved for finish
- Zucchine (Parte Verde)Green part only, chopped for the cream
- SaltSalt, as needed
- MintFresh mint
- PepperBlack pepper to taste
- Lemon ZestLemon zest
- Lemon JuiceLemon juice
- Zucchine (Parte Bianca)White part, cut into cubes and strips for marinating and finishing
- Risotto RiceArborio or Carnaroli rice
- Acqua Calda o Brodo VegetaleHot water or vegetable broth, as needed for cooking risotto
- ButterVery cold butter, for mantecatura
- Parmigiano ReggianoParmigiano, grated
Method
- Finely chop a spring onion. Add a drizzle of oil and set the zucchini flowers aside.
- Take only the green part of the zucchini and chop it very finely. Add salt immediately to lock the colour, ensuring the zucchini does not brown but only heats through.
- Add water gradually and cook the zucchini until very soft, then blend into a cream with mint, pepper, lemon zest and juice.
- Using a peeler, slice the remaining white part of the zucchini into thin strips. Marinate the white cubes with mint, pepper, lemon zest and lemon juice. Set aside.
- For the risotto: add salt and hot water or vegetable broth to the rice. Cook, adding more liquid as needed.
- Halfway through cooking, start the cream: off heat, add very cold butter and Parmigiano to the zucchini cream.
- Finish the risotto by folding in the marinated zucchini cubes, zucchini flowers, and raw zucchini strips. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
