risotto alle zucchine gialle e verdi
for 6
500 g crookneck and/or patty pan squash
500 g green and/or yellow zucchini
1 litre chicken stock (see here)
Maldon salt and freshly ground black pepper
125 g unsalted butter
1 red onion, peeled and finely chopped
inner white heart of 1 head celery, finely chopped
400 g carnaroli rice
150 ml extra dry vermouth
finely grated zest of 2 large washed lemons
2 tablespoons fresh thyme leaves
150 ml double cream
100 g Parmesan, freshly grated
Prepare the squash and zucchini as in the recipe above, then finely chop.
Heat the chicken stock and test for seasoning.
In a large thick-bottomed saucepan, melt the butter and cook the onion and celery on a low heat until completely soft. Add the rice and stir to coat each grain with butter. Add the vermouth and about a quarter of the chopped squash and zucchini. Allow the rice to absorb the vermouth, then start to add the hot stock ladle by ladle, allowing the last one to be absorbed by the rice before adding the next. After the first 15 minutes, add the rest of the chopped squash and zucchini. Cook, stirring continuously and adding stock, until the rice is al dente, about another 5 minutes.
Stir in the lemon zest, thyme, double cream and half the Parmesan and stir vigorously. Serve with the remaining Parmesan.