Risotto zucchini e stracchino

I’ll be happy to help you prepare a delicious Risotto with zucchini and stracchino. Here is an Italian recipe with a personal addition for a unique twist.

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio)
• 2 medium zucchini
• 150 g of stracchino cheese
• 1 liter of vegetable broth
• 1/2 white onion
• 1/2 glass of white wine
• Extra virgin olive oil
• Salt and pepper
• Grated Parmesan cheese (optional)
• Fresh basil (for garnish)

Preparation

1. Start by finely chopping the onion and cutting the zucchini into small cubes.
2. Heat a drizzle of extra virgin olive oil in a large frying pan and sauté the onion until it becomes translucent.
3. Add the cubed zucchini and cook over medium heat for about 5 minutes, until they begin to soften.
4. Pour the rice into the pan and toast it for a few minutes, being careful to stir so it doesn’t stick.
5. Deglaze with white wine and let the alcohol evaporate.
6. Start adding the hot vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next. Stir occasionally.
7. Continue cooking for about 16-18 minutes, or until the rice is al dente.
8. Just before finishing the cooking, add the stracchino cheese in pieces and stir well to melt it and make the risotto creamy.
9. Adjust with salt and pepper. If you like, you can also add grated Parmesan cheese for a more intense flavor.
10. Serve hot, garnishing with fresh basil leaves for a touch of color and freshness.

Curiosity

Stracchino, or crescenza, is a soft and spreadable cheese originating from Lombardy. Its delicate flavor pairs well with the sweetness of zucchini, creating a perfect balance for a spring or summer risotto. Furthermore, the use of vegetable broth makes this recipe also suitable for those following a vegetarian diet.

Remember to add the broth a little at a time and to cream the rice at the end to achieve the typical creaminess of an Italian risotto. Enjoy your meal!