Ingredients (serves 4) :
300 g Terra Candido Arborio rice
300 g Terroirs d’avenir zucchinis
50 g basil
2 shallots
2 sprigs thyme
20 cl Oé white wine
1 organic lemon
1/2 l vegetable stock
100 g Jean-Yves Bordier butter
100 g grated Grana Padano Terra Candido
40 g hazelnuts
Kalios olive oil
Salt and freshly ground pepper
Recipe:
Wash the zucchinis and slice thinly with a mandolin. Make a reservation.
Peel and finely chop the shallots. Brown them in a sauté pan with a little olive oil and 40 g butter, along with the thyme.
Add the rice and stir-fry for 5 min. Be careful not to stain. Pour a ladleful of hot stock over the rice, stir until absorbed, then continue until the stock is used up.
5 minutes before the end, add the zucchinis. As an option, you can save some of them for a salad with a little oil, salt and pepper.
When the rice is cooked, add the grated Parmesan and remaining butter. Add the coarsely chopped basil and lemon zest. Mix gently.
Add a little salt and pepper, and garnish with slices of zucchini salad and chopped hazelnuts. Serve immediately.
