Zucchini and Rosemary Risotto

This is truly the last of the zucchini before summer fades. They are all tiny because they need to be harvested before they spoil.

This recipe is a bit of work because you have to do everything twice but the results are just too too delicious.


Ingredients

3 large red onions (separate into 2 + 1)
8 zucchinis (6 + 2)
6 rosemary sprigs (5 + 1)

2 cups carnaroli (or vialone nano)

broth (homemade obviously)
sea salt
black pepper

parmigiano-reggiano (grated)

Recipe

Part 1

Cut 2 red onions into semi-circles. Chop the 6 zucchini coarsely. Separate the rosemary from the 5 twigs.

(No need to get fancy here. It's all going in a blender.)

Fry the onions in olive oil languidly. This will take the better part of 8 minutes. Add the zucchini, and fry for a bit. Do not hurry this step! This is crucial to success. This will also take the better part of 10 minutes. Finally, add the rosemary, sea salt and black pepper. Fry for a bit. Add water (or broth), and let it cook until the zucchini has softened and is edible.

Dump the melange into a blender and blend till puréed.

Then, pass the whole thing through a fine tamis.

Yes, this last step is totally necessary.

Part 2

Dice the other onion. Dice the other 2 zucchinis into cubes.

Standard procedure for risotto. You need the broth simmering at a low heat.

Fry the onions; fry the rice. Add the zucchini paste (above) and boiling broth alternately so the temperature doesn't drop. Also, the sea salt and pepper. Add the rosemary and zucchini towards the end. The zucchini will cook quickly because of its small size.

Finally, the mantecura with the grated parm.