Risotto with Zucchini, Goat Cheese & Prosciutto

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6 cups chicken stock
1 pound zucchini, cut into ¼-inch dice
4 tablespoons DaVinci® 100% Pure Olive Oil
½ teaspoon red pepper flakes
4 cloves garlic, thickly sliced
½ cup onion, finely chopped
1 cup Arborio rice
1 cup white wine
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 teaspoon minced thyme
1 cup fresh tomatoes, peeled, seeded and chopped
½ cup crumbled goat cheese
¼ cup Parmesan cheese
½ cup crumbled Prosciutto Chips (see accompanying recipe)

Prosciutto Chips:
1 teaspoon DaVinci® 100% Pure Olive Oil
4 ounces thinly sliced prosciutto

Related Recipes

Serves 4
Printable VersionView Video
Bring 6 cups chicken stock to a low simmer.
In a large, deep sauté pan, brown the zucchini in 4 tablespoons of olive oil over medium heat. To the same pan, add red pepper flakes and garlic; cook, stirring well, for 1 more minute.
Add the onion and sauté over medium heat until it’s softened, about 6 to 7 minutes.
Add the rice. Stir to coat and combine well, about 1 minute.
Add the wine, scraping up all the little brown bits from the bottom of the pan. Stir and cook until most of the liquid is absorbed.
Add the fresh herbs and stir well for a minute.
Add 1 cup of stock, and stir to combine. Stir frequently to keep the rice from sticking or burning. Allow the rice enough time to absorb most of the hot stock before adding the next cup, about 2 to 3 minutes. Continue by adding the chopped tomatoes and then the remaining stock, 1 cup at a time, until you have added 4 cups. Continue adding the remaining stock, about ¼ cup at a time, until the rice has finished cooking (about 30 minutes). At this point, it should be creamy.
When the risotto is finished, add the goat cheese and the Parmesan cheese.
Stir well. Divide the risotto among 4 serving dishes, top with Prosciutto Chips (see below), and serve immediately.
To prepare the Prosciutto Chips:
Brush the bottom of a large nonstick sauté pan with 1 teaspoon of olive oil. Line the pan with about 4 ounces of thinly sliced prosciutto.
Cook over medium heat for 15 minutes, turning once.
Lay the crisped prosciutto slices in a paper-lined dish until completely cool. Break into small chips and use to decorate risotto dishes, salads and soups. The chips can be stored in a tightly sealed container in the refrigerator for up to 4 days.
©2013 Nick Stellino Productions