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Zucchini Risotto with Shitake Mushrooms

After the dust settles from the invariable weekly visit Farmer’s Market or food store, I’m usually left with some random vegetable in the fridge that probably looked good at the time but just didn’t fit into my weekly cooking schedule.  After assessing my fridge items last night, I found this massive Zucchini that was just begging to be made into something delicious.

Do you ever have a problem of what to do with Zucchini?  Here’s an idea: I’m incorporating it into an old Italian Classic: Risotto.  The keys to any good Risotto in my opinion are 1) Wine selection – for this recipe, I chose to use a fairly sweet Riesling from Washington State (Columbia Winery) as I thought the sweetness would go really well with the squash. 2) Good quality (homemade preferred) stock – so the next time you’re about to throw away that chicken carcass, make stock instead!  I freezes really well. and 3) Fresh (in-season) vegetables to go in it.  Here’s my take:

• 1 large (pictured) or 2 medium sized Zucchini – cubed into 1/2 inch cubes
• 1 medium white onion – roughly chopped
• Around 1/2lb. Shitake Mushrooms (stems removed) – roughly chopped
• ~1 Tbsp Herbs (I like Thyme and Oregano in this, but use what you like) – chopped
• 1 cup Arborio Rice
• 3-4 cups chicken (or hearty vegetable) stock – measurement approximate
• ~1 cup white wine – again I used a not-so-dry Riesling for this particular risotto
• 1/2 cup Parmesan Cheese – grated
• 1 Tbsp butter
• 3 Tbsp Extra Virgin Olive Oil
• Salt and Pepper to taste

Start by heating up whatever stock you’re using in a saucepan – never put cold stock into your risotto as it will stop the cooking process.  Heat your olive oil in a medium pan over medium heat until almost smoking.  Add your onions and cook until translucent.  Add the Arborio rice and a pinch of salt and cook with the onions until the rice becomes sort of clear, but not opaque – about 3-4 minutes.  Add the wine and simmer for a few minutes, then add 1-2 ladle fulls of your stock and stir.

At this point, in a separate pan (but don’t forget about the rice!), melt your butter over medium heat and add mushrooms.  Let the mushrooms absorb the butter and brown but don’t add too much color to them.  Remove the mushrooms to a separate bowl, turn up the heat to high.  Add just a touch of olive oil to the pan (which should almost smoke at this point) and add the zucchini and a pinch of salt and pepper.  I really like to let the zucchini sit and get a little color in the hot pan.  Remove the squash from the heat when it has a little color but is still al dente – you can just put it with the mushrooms.

Ok, back to the rice – once the mixture absorbs the liquid, keep adding stock and stirring, one ladle full at a time until the rice is mostly cooked but still has a little bite to it (usually takes about 15-20 minutes).  You can now add the mushrooms, zucchini and herbs to the rice and incorporate them. Once the rice is al dente (firm but chewable), add the parmesan cheese, salt and pepper to taste and stir.

Makes about 4 servings.

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