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Buttery Zucchini Risotto with Squash Blossoms and Cured Egg Yolks

Buttery Zucchini Risotto

This Buttery Zucchini Risotto features silky tender rice flecked with melt-in-your-mouth zucchini accented with Parmigiano Reggiano and topped with shredded cured egg yolks and squash blossoms.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups vegetable stock
  • 2 cloves garlic peeled and smashed
  • 2 bay leaves
  • 1 Parmigiano Reggiano rind
  • 2 tbsp olive oil
  • 5 shallots halved, thinly sliced
  • 1¼ cups arborio rice
  • 3 zucchinis julienned
  • ¼ cup dry vermouth optional
  • 6-8 sprigs fresh thyme tied together using butcher's twine
  • ½ cup Parmigiano Reggiano shredded
  • ½ cup fresh parsley finely chopped
  • 2 tbsp butter
  • ½ lemon juiced
  • 4-5 squash blossoms finely chopped, optional
  • 1 cured egg yolk** shredded, optional

Equipment

  • 1 Large pot
  • 1 Large skillet

Method
 

  1. Pour the vegetable stock into a large pot. Add the garlic cloves, bay leaves, and Parmigiano Reggiano rind. Place the pot over high heat and bring the stock up to a boil. Reduce to a simmer.
    6 cups vegetable stock, 2 cloves garlic, 2 bay leaves, 1 Parmigiano Reggiano rind
  2. Heat olive oil in a large skillet until shimmering. Add the shallots and a pinch of salt. Sauté until the shallots are just translucent.
    2 tbsp olive oil, 5 shallots
  3. Add the rice to the skillet and toast until it begins to crackle and emits a nutty aroma. Add the zucchini and another pinch of salt. Sauté for a minute or two and then pour in the dry vermouth. Add the bundle of thyme and stir until all the liquid is absorbed.
    1¼ cups arborio rice, 3 zucchinis, ¼ cup dry vermouth, 6-8 sprigs fresh thyme
  4. Add a ladle or two of the simmering stock to the rice and stir once again until the liquid is absorbed. Repeat this step until all of the stock has been used and/or the rice is tender. You may not need to use all of the stock.
  5. When the rice is tender, take the risotto off of the heat and add the Parmigiano Reggiano, parsley, butter, and lemon juice. Stir until the cheese melts. Taste and season with additional salt accordingly.
    ½ cup Parmigiano Reggiano , ½ cup fresh parsley, 2 tbsp butter, ½ lemon
  6. Spoon the risotto into bowls and top with the squash blossoms and the cured egg yolks, if using.*** Serve immediately.
    4-5 squash blossoms, 1 cured egg yolk**

Notes

** If you are interested in making the cured egg yolks you can find the recipe here. And you can find a video tutorial here. Be aware they must be made a day in advance. 
*** If you don't have or want squash blossoms or cured egg yolks, feel free to swap them for some additional Parmigiano Reggiano.