Yield: 3 to 4 servings
3 Cp. Chicken or vegetable stock
2 ea. Shallots, large, minced
7 Tb. Olive oil
1 Cp. Arborio Rice
1 Cp. Zucchini Small Diced
1 Cp. Heirloom tomato puree
1/2 Cp. Smoked Parmesan cheese, freshly grated
2 Tbs. Fresh Parsley, Sage, Thyme minced
Sea salt and freshly ground black pepper as needed
1. Gently sauté shallots in 3 tablespoons of olive oil in a medium saucepan for about 2 minutes, or until softened. Stir in rice and cook an additional 2 minutes.
2. Meanwhile, reheat stock to a gentle simmer. Add to rice, one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until rice is just beginning to soften, about 30 minutes.
3. Heat 4 tablespoons olive oil in a sauté pan. Add Zucchini and cook, about 5 minutes. Return rice to saucepan with 2 tablespoons of reserved cooking liquid, stirring well. Cook for about 3 minutes, adding extra liquid if rice looks a little thick. Quickly mix in Smoked Parmesan, stirring until light and creamy. Check seasonings.
4. Fold in tomato Puree, and minced herbs adjust seasoning as needed.