Risotto with Zucchini & Smoked Pancetta

 

I've wanted to make risotto at home lately ever since I made some at a recent cooking class. I haven't made any at home for a while. I was able to use some special rice an Italian friend gifted me. I used 2 medium-small zucchini and a little container of smoked pancetta. We all had this for lunch a few days ago. It's nice to have more time over the Christmas break to actually cook. I feel like I haven't done any cooking in a really long time. 

Risotto with Zucchini & Smoked Pancetta 

adapted from here 

2 medium-small zucchini, sliced 

2 Tbs. olive oil

1/2 medium yellow onion, finely chopped

1/2 cup (more or less) cubed, smoked prosciutto (can sub chopped ham, bacon or Canadian bacon)

4-6 cups chicken broth

2 cups water 

(2 cups- about 377 grams) arborio, vialone nano, or carnaroli rice 

1 oz. (2 Tbs.) butter, cut into 4 pieces

1/2 to 1 cup finely grated Parmigiano-Reggiano or Grana 

Kosher salt and freshly ground black pepper

1. In a wide heavy-duty 5- to 6-quart pot, heat the olive oil over medium-low heat. Add the onion and chopped prosciutto and cook, stirring occasionally (a wooden spoon is best), until soft and translucent, 5 to 8 minutes. After you get this set up, in a skillet, heat some olive oil and cook the zucchini slices until crisp-tender. Stir occasionally so they don't burn. 

2. Meanwhile, in a 3-quart saucepan, bring the broth and water to a bare simmer over medium-low heat.

3. Add the rice to the onion and stir with a wooden spatula until the grains are coated with oil, slightly translucent around the edges, and opaque in the center, 2 to 3 minutes.

4. Using a large ladle, add about 3/4 cup of the broth. Stir, mixing any rice sticking to the pot’s sides back into the mixture, until most of the broth is absorbed, the rice no longer seems loose when you shake the pot, and a wide trail forms when you run the spatula across the bottom of the pot.

5. After about 10 minutes, add your cooked zucchini. Continue to add broth in 3/4-cup increments, stirring constantly and scraping around the edge of the pot, until the rice is al dente (still a bit firm to the bite but without a hard or crunchy center) and most of the broth is absorbed, 18 to 22 minutes. (You may or may not use all of the broth; if you run out, use hot water.) (If you want the risotto a little softer, go ahead and cook it longer, adding extra liquid if needed.) 

6. Immediately turn off the heat. Add another bit of broth and the butter, Parmigiano-Reggiano, and salt and pepper to taste, and stir quickly. Cover with a tight-fitting lid and let sit for 5 minutes. Stir again and serve. (I skipped the resting period and we just dug in immediately... lol). 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **