Balsamic risotto with zucchine

This is the summertime go-to recipe for our balsamic producer, Mariangela. But don’t worry, even when zucchine are not in season, you can adapt this recipe to any bright and sweet greens you can find at your green market. Asparagus, broccoli, cauliflower, peas, fava beans, regardless of vegetable choice, the only must-do of this recipe is using greens with fresh/fragrant flavors that keep a crunchy texture when sautéed in balsamic.

Ingredients

500 gr Vialone nano rice
4 zucchine
1 onion, finely chopped
1 l vegetable stock
A glass of white wine
80 gr Parmigiano Reggiano
2 spoons balsamic saba 6
Traditional balsamic vinegar of Modena, aged for 25 years
EVOO
Black pepper

Preparation

  • Wash the zucchine and cut them in small cubes
  • Sauté the onions in EVOO until soft, adding a little stock to keep them moist if they tend to get dry
  • Mix in 2 zucchini in cubes
  • Add the rice to the pan letting it toast for a minute
  • Stir all ingredients to coat with the oil, then add the white wine and let it evaporate
  • Start adding the hot stock a ladleful at a time, waiting until each addition has been absorbed, before adding the next one. Keep stirring all the time
  • While risotto is cooking, sauté the remaining zucchine cubes in a pan with balsamic saba 6 and EVOO, adding a pinch of black pepper. Cook for a few minutes only. Make sure they stay crunchy
  • When the risotto is cooked (it takes about 20 minutes), turn off the fire and add the grated Parmigiano Reggiano
  • Serve the risotto topped with the balsamic sautéed zucchine
  • Finish by drizzling with traditional balsamic vinegar