Rice and Zucchini Recipe - Riso e Zucchine

Rice and zucchini is not a risotto in the strict sense of the term -- it should come out not so liquid as a soup, but with some liquid to it, and be eaten with a spoon. Artusi notes that the "rice shouldn't be too soupy, nor should the zucchini be cooked till they fall apart."

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 1 1/4 cups (250 g) rice
• 1/2 pound (225 g) firm zucchini
• 2 ounces (50 g) pancetta, shredded
• 3 tablespoons unsalted butter
• A small onion, finely sliced
• A quart (liter) of simmering beef broth (low-salt bouillon will work)
• 2 tablespoons grated Parmigiano, and more at table
• 1 blanched, peeled, seeded tomato, chopped (optional)
• 1 tablespoon minced parsley

Preparation:

Set half the butter to melt in a pot, and when it has sauté the pancetta until it is lightly browned. In the meantime wash the zucchini, trip the tips, and cut them into half-inch slices. Add them to the pot and continue cooking over a low flame, seasoning the mixture with salt and pepper. If you are including the tomato, cook it with the zucchini.

In the meantime bring the broth to a boil, add the rice, and cook it, uncovered, until it is half-done. Stir in the zucchini mixture and continue cooking, stirring occasionally, until the rice is al dente. Stir the remaining butter and the grated cheese into the rice, dust it with the parsley, and transfer the rice to a tureen. Serve at once with more grated cheese on the side.

The wine? An Orvieto Bianco would be nice.

Yield: 4 servings rice and zucchini.

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