Feb 10, 2009
Curry zucchini Risotto
- 3 1/2 cups chicken stock
- 2/3 cup dry sherry
- 1/4 tsp saffron
- olive oil
- butter
- 1 shallot,minced
- 3 garlic cloves, minced
- 1 cup arborio rice
- 1 zucchini, diced small
- curry powder
- Parmesan
- sea salt
- In a saucepan combine chicken stock, the dry sherry, and the saffron and bring to a low simmer.
- Heat 2 tbsp olive oil with 1 tbsp butter in a large pan. Add the shallot and saute until tender.
- Add the garlic and 1/2 tbsp curry powder. Saute 1 min.
- Add the rice and stir well.
- Stir in the stock mixture over the next 18 minutes.
- Meanwhile heat 1 tbsp olive oil in a skillet and saute the zucchini until tender. Sprinkle with salt and curry powder.
- Stir in 1 tbsp butter and the zucchini into the risotto. Add grated parmesan to taste. Season with salt to taste. Serve.
Best risotto I’ve had in a long time