Parmesan Risotto with Zucchini and Lemon Zest
6 cups chicken stock or broth
4 tablespoons unsalted butter
2 large shallots, finely minced
2 cups Arborio rice
½ cup dry white wine
2 cups grated zucchini, squeezed dry
Zest of 1 lemon
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground black pepper
1. Heat the stock in a large saucepan over medium heat until it just comes to a boil. Reduce heat to low, keeping the stock at a steady simmer.
2. In a heavy-bottomed saucepan over medium heat, melt 2 tablespoons of the butter. Add the shallots, and cook until translucent, about 4 minutes. Add the rice, and cook, stirring with a wooden spoon, until the rice is coated in the butter and the kernels are translucent, about 3 minutes.
3. Add the wine to rice, and cook, stirring, until all the wine is absorbed. Ladle ¾ cup of the hot stock into the rice, stirring constantly until most of the liquid has been absorbed, and the mixture is just thick enough to leave a clear wake behind when you draw a line through the mixture, about 3 minutes. Continue adding stock in this manner (about ¾ cup at a time), stirring constantly. Add the grated zucchini and lemon zest about 15 minutes after the first addition of broth. Continue cooking until all the stock has been used up, the rice is mostly translucent but still opaque, the kernels are al dente in the center, and they are suspended in a liquid that resembles heavy cream—a total of 18 to 20 minutes.
4. Remove the risotto from the heat, and stir in the remaining 2 tablespoons of butter and the cheese. Mix well, and vigorously. Season with salt and pepper, and serve immediately, sprinkled with additional cheese.
5. Eat and enjoy!!!!