INGREDIENTS (SERVES 3)
• Carnaroli rice – 320 g
• Zucchini – 4 medium (+1 for garnish)
• Coconut milk – 150 ml (+ extra for garnish)
• Vegetable broth – about 1 liter
• Extra-virgin olive oil – to taste
• Fine salt – to taste
• Butter – 30 g
• Blue cheese (e.g., mild or spicy gorgonzola) – 80 g
• Crumbled tarallo crackers – 3 tablespoons
• Seed oil (for frying the zucchini) – as needed
Procedure:
Slice the 4 zucchini into rounds. Sauté them in a pan with a drizzle of olive oil and a pinch of salt until soft. Transfer them to a blender, add the coconut milk, and blend until smooth and creamy. Set aside.
Thinly slice the remaining zucchini. Fry the slices in hot seed oil until golden and crispy. Drain them on paper towels and lightly salt.
Toast the Carnaroli rice in a dry saucepan for 2–3 minutes, stirring. Begin cooking by gradually adding the hot vegetable broth. Halfway through the cooking time, stir in the zucchini cream and combine well. Continue cooking the risotto, adding broth as needed.
Remove from heat and add the butter and blue cheese. Stir vigorously to achieve a creamy, velvety consistency.
Serve the risotto in shallow bowls. Garnish with the fried zucchini, a drizzle of coconut milk, and a sprinkle of crumbled tarallo for crunch.
