Zucchini Risotto with Saffron and Shrimp
I am sure that by now, if you don't have a garden of your own, your neighbours are stealing into your yard in the wee hours of the morning and leaving care packages of zucchini on your porch. Or perhaps you are covertly picking the locks of your neighbours cars and leaving them in their baby car seats. If this sounds all too true you have hit the mother load!!!People seem to have a love/hate relationship with this prolific summer squash. I am a lover of zucchini so am always looking for new ways to highlight it's delicate flavour. Bring on the zucchini wars!!!!
Zucchini season is in full swing and you can easily purchase several zucchini at your local farmers market for a dollar. Found in big-box grocery stores and markets year round, this squash truly shines by mid-summer. As a home cook, I'm partial to the sweet, young version, whose delicate, creamy flesh lends itself well to both raw and cooked dishes. I avoid the large, mature zucchinis that haunt the stalls at many markets in late summer which have waterlogged, fibrous bodies and bitter seeds.
I am finding a myriad of suggestions all over the blogosphere to use these little treasures. I have been waiting patiently since early Spring to recreate an Olive Oil Zucchini Cake with Mandarin Glaze and Olive Walnut Brittle from our Canadian chef Lynn Crawford, but, since I am avoiding sweets like the plague since my last visit to the doctor (Nothing to worry about...I just got on the scale! ) I have opted for a zucchini risotto instead. But not just any zucchini risotto we have to amp it up a bit with fire...yes fire.... saffron, grappa and Spot Prawns somewhere in the mix.
This recipe comes from La Cucina Italiana a site and a magazine I must explore further! I have had some west coast Spot Prawns in the freezer since early summer when they were in season to make the broth. This risotto takes zucchini to a whole new level!! I decided not to cook zucchini before adding them to the rice, thus allowing their juices to release right into the risotto. This worked like a charm and the risotto turned out beautifully.
A member of the summer squash family, zucchinis share character traits with the knobby, saucer shaped patty pans and elegant crook-necked varieties. While low in calories, they are packed with important nutrients, such as vitamin C, vitamin A, magnesium and manganese. These nutrients are important for the prevention of cardiovascular disease and help combat inflammatory ailments. In addition, zucchinis are a good source of dietary fibre if the skin is eaten.
At the bottom of this post check put some of the other amazing recipes your fellow bloggers have been creating in their own kitchens with their summer squash. If you have a recipe you would love to share please leave a link in the comments. Join in the Zucchini Wars. We would love to hear from you!!!
**Zucchini Risotto with Saffron and Shrimp**
4 servings
For the broth:
1 onion, chopped
1 leek, chopped
1 celery stalk, chopped
2 tablespoons extra virgin olive oil
Shells and heads from 1 pound rock shrimp or Spot Prawns
½ cup grappa
½ cup Gewürztraminer or other aromatic white wine
1 teaspoon black peppercorns
1 thyme sprig
1 bay leaf
3 Italian parsley sprigs
For the zucchini cream:
2 shallots, minced
1 zucchini, peeled, quartered, and chopped
1 tablespoon extra virgin olive oil
2 Italian parsley sprigs
2 basil sprigs
Salt and freshly ground black pepper
For the risotto:
1 tablespoon extra virgin olive oil
1 pound rock shrimp or Spot Prawns, shelled
3 zucchini, diced
12 saffron threads
1 onion, diced
3 tablespoons unsalted butter
1 cup Vialone Nano rice
1 cup Gewürztraminer or other aromatic white wine
Salt and freshly ground black pepper
1 basil sprig
******************
Make the broth: In a saucepan, cook the onion, leek, and celery in 1 tablespoon olive oil for 5 minutes over low heat. Heat the remaining olive oil in a pan; sauté the shells and heads of the rock shrimp over high heat until pink, about 3 minutes; deglaze with the grappa and light a match to the pan (keep your hair and clothes away from the flame). When the flame dies down, pour in the Gewürztraminer; add to the pan with the vegetables. Add the peppercorns, thyme, bay leaf, parsley, and enough water to cover. Simmer 40 minutes, skimming frequently. Strain and discard the solids; reserve.
Make the zucchini cream: Cook the shallots and zucchini in the olive oil over low heat 20 minutes; add the parsley and basil. Purée in a blender with enough broth to emulsify. Add salt and pepper. Keep warm.
Make the risotto: Heat the olive oil and sauté the shrimp until pink, 3 minutes over medium heat. Pour the broth into a pot; bring to a boil. Set a bamboo steamer over the broth, and place the zucchini in the steamer; cook 5 minutes; set aside. Remove 1/4 cup of the broth from the pot; dissolve the saffron in it. Keep the broth hot. Cook the onion in the butter over medium heat 5 minutes. Add the rice; toast 30 seconds, stirring. Add the Gewürztraminer. When it evaporates, add 1 cup of the broth, stirring. When the broth is absorbed, add another cup; continue adding broth, cooking, and stirring for 15 minutes, adding the saffron broth after 10 minutes. Fold in the shrimp, zucchini, zucchini cream, salt, and pepper. Transfer to a platter, garnish with the basil, and serve hot.
Grilled Zucchini Polenta from Proud Italian Cook
Clam Zucchini Chowder - Sam of My Carolina Cooking
Chocolate Zucchini Brownies -Heather of Girlichef
Ricotta and Feta Stuffed Zucchini Rolls - Nicole of For the Love of Food
Late Summer Vegetable Soup with Basil Pesto - Susan of Foodblogga
Spaghetti Con Zucchini from Marla at Bella Baita View
Summer Squash and Goat Cheese Tart by Vanilla Bean Cafe
Olive Oil Zucchini Cake with Lemon Crunch Glaze from Valerie at Canadian Foodie
Slow Cooked Summer Ratatouille with Parmesan Polenta from Dinners for a Year and Beyond
Double Chocolate Zucchini Bread from Aimee of Under The High Chair
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