Risotto with zucchini, cherry tomatoes and scampi cream

chef

Monica Copetti

Gluten-free

Gluten-free

Serve 6

In a pot, bring three litres of water to the boil together with the onion, parsley stalks, a bay leaf and some vine tomatoes; also add the Menù fish stock and  1/2 of the white wine, let it boil for a while and then filter the  broth. In the meantime, rehydrate the garlic by soaking it in cold water for about thirty seconds, then drain and transfer it  into a container together with 50 g. of extra virgin olive oil and in the  microwave for two minutes at medium power. Cut the zucchini into cubes, removing the inner part, then sauté them for a few minutes in a pan with a little extra virgin olive oil, salt and pepper. Let the zucchine to cool down on a tray. In a pan heat a little extra virgin olive oil  and toast the rice; pour in the remaining white wine and let it to evaporate. Start to incorporate the boiling fish stock, a little at a time. Few minutes before the rice is cooked add the sautéed zucchini and the scampi cream. When the risotto is cooked stir in more garlic scented oil and complete with the dorati tomatoes and a sprinkle of chopped parsley.