Creamy rice with braised zucchini, lemon, dill, and toasted almonds

Instructions

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   1. Heat the vegetable broth in a small saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.

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   2. In a wide skillet or shallow pot, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring, until golden. Remove and set aside.

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   3. In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the zucchini with a pinch of salt and cook for 6 to 8 minutes until golden and tender. Reserve one-third for finishing the dish.

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   4. Add the remaining tablespoon of olive oil to the skillet and sauté the shallot for 3 minutes. Add the garlic and cook 30 seconds more, without letting it burn.

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   5. Add the arborio rice and stir for 1 to 2 minutes to lightly toast it and coat every grain with the fat.

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   6. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated, about 2 minutes.

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   7. Add one ladle of hot broth and cook over medium heat, stirring frequently. When the liquid is almost absorbed, add more broth. Repeat this process for 16 to 18 minutes.

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   8. Halfway through cooking, return most of the browned zucchini to the skillet so it can blend into the rice and continue cooking with the broth.

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   9. When the rice is creamy and al dente, remove from the heat. Stir in the cold butter, grated Parmesan, lemon zest, lemon juice, fresh dill, salt, and black pepper. Mix vigorously for 1 minute until creamy.

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    10. Let it rest for 1 minute. If it seems too thick, add a small splash of extra hot broth and adjust the salt.

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    11. Serve the creamy rice immediately, topping it with the reserved zucchini, toasted almonds, and, if desired, a little extra Parmesan.

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    12. If you prefer to warm the plates before serving, place them for 5 minutes in an oven preheated to 80°C / 175°F, then plate the rice.