4 zucchini, sliced into thin strips lengthways
1 tbsp chopped chives
2 tsp garlic infused oil
400g risotto rice
150ml dry white wine
1½ l hot chicken stock, keep it simmering in a pan
chives and flat-leaf parsley, 1 bunch of each, chopped
25g parmesan, grated (optional)
Heat a large frying pan. Add olive oilr. When it’s warm add the zucchini. Fry for a few minutes each side until golden. Drain off any excess fat and keep warm.
Heat a large heavy-based saucepan and add 1 tbsp oil. Then stir in the rice and heat through for a minute until it is completely coated and shiny.
Pour in the wine and bubble, stirring until it evaporates. Reduce heat to medium and add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. This process will take up to 20 minutes.
When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready. Take the risotto off the heat and stir in the garlic oil, herbs, Parmesan and remaining butter. Season. Spoon the zucchini on top.
Recipe from olive magazine, July 2005