Creamy rice with braised zucchini, crispy leek and light lemon-basil ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the leek strips on a small tray, toss with 15 ml (1 tbsp) olive oil and a pinch of salt, and bake for 10-12 minutes at 220 °C / 425 °F, stirring halfway through, until golden and crisp. Set aside.

2. 2

   Meanwhile, combine the ricotta, lemon zest, 20 ml (1.3 tbsp) lemon juice, half of the chopped basil, a pinch of salt, and some black pepper in a bowl. Whisk with a spoon or small whisk until smooth and light. Set aside chilled or at cool room temperature.

3. 3

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

4. 4

   In a wide pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the zucchini with a pinch of salt and brown for 4-5 minutes, stirring minimally, until lightly colored but still holding its shape. Remove and reserve.

5. 5

   In the same pot, add the remaining 15 ml (1 tbsp) olive oil and cook the onion for 4 minutes until translucent. Add the garlic and cook for 30 seconds more.

6. 6

   Add the arborio rice and toast it for 1-2 minutes, stirring so it is well coated. Pour in the dry white wine and let it evaporate almost completely.

7. 7

   Start adding the hot vegetable broth, one ladle at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding more. Cook this way for 14 minutes.

8. 8

   Stir in the reserved zucchini and continue adding broth for 4-6 more minutes, until the rice is creamy, fluid, and al dente. You may not need all of the broth.

9. 9

   Turn off the heat and add the butter and grated Parmesan. Stir vigorously to emulsify. Adjust with salt and black pepper.

10. 10

    Serve the rice immediately. Spoon the light lemon-basil ricotta over the top, then finish with the reserved crispy leek and the remaining fresh basil.