Risotto with Zucchini Recipe

From "The Essentials of Classic Italian Cooking"  author Marcella Hazan

1. Soak the zucchini in cold water and scrub them clean. Cut off both ends.

2. Cut the zucchini into half inch thick discs.

3. Put all the rice bran oil and chopped onion in in a broad sturdy pot and turn the heat to medium high.

4. Cook and stir the onion until they become translucent and then add the chopped garlic.

5.  When the garlic becomes lightly colored, add the sliced zucchini, and turn the heat down to medium low.

6. Cook for about 10 minutes, turning the zucchini from time to time, then add a pinch of salt.

7.  Continue cooking until the zucchini becomes colored a rich gold, about another 15 minutes or so.

8.  Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.

9.  Add 1 tablespoon butter to the zucchini and turn the heat high.

10.  At the Rice, stirring quickly and thoroughly until the grains are coated well.

11. And 1/2 cup of simmering broth, and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir all the liquid is gone.

12. Never stop, stirring, and you must be sure to wipe the bottom of the pot completely clean frequently or the rice will stick to it.

13. When there is no more liquid in the pot, add another half cup, continuing always stir in the manner described

14. Maintain the heat/temperature to continue cooking.

15. Cook the rice until it is tender, but firm to the bike, with barely enough liquid remaining to make the consistency somewhat running.

16. Take the pan off the heat and add a few grindings of pepper, the remaining tablespoons of butter, and all the grated Parmigiano-Reggiano , and stir thoroughly until the cheese melts and clings to the rice.

17.  Taste and add salt as needed.

18. Mix in the chopped parsley.

19.  Transferred to a platter and serve promptly with created Parmigiano-Reggiano on the side.