Zucchini Ribbon Risotto

Name: Zucchini Ribbon Risotto
Ingredients: 2 Tablespoons Olive Oil; 2 whole Shallots, Diced; 4 cloves Garlic, Minced; 1 cup Arborio Rice; 1/2 cups White Wine; 2- 1/2 cups Vegetable Stock; 1/2 cups Parmesan Cheese; 13 cups Mascarpone Cheese; 2 whole Zucchini, Shredded Into Ribbons; 2 Tablespoons Basil, For Garnish

10 ingredients

9 steps

Ingredients

2 Tablespoons Olive Oil
2 whole Shallots, Diced
4 cloves Garlic, Minced
1 cup Arborio Rice
1/2 cups White Wine
2- 1/2 cups Vegetable Stock
1/2 cups Parmesan Cheese
13 cups Mascarpone Cheese
2 whole Zucchini, Shredded Into Ribbons
2 Tablespoons Basil, For Garnish

Directions

1

In a large skillet, heat the olive oil over medium high heat.
2

Add the onion and saute until translucent.
3

Add the garlic and saute for about 1 minute more.
4

Add the arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes.
5

Next add the white wine and stir the rice.
6

Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
7

Once the rice is just tender, add the parmesan and marscapone cheese and combine.
8

Add the zucchini ribbons and carefully combine into the risotto so they just barely cook down in the last minute of cooking.
9

Remove from heat and season with salt and pepper as well as the basil and serve.