Creamy rice with golden zucchini, gentle saffron and burrata with crispy caper crumbs

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. On a small tray, combine the breadcrumbs with the chopped capers, 1 tablespoon olive oil, half of the lemon zest, and a pinch of black pepper. Bake for 8 to 10 minutes, stirring halfway through, until golden and crisp. Set aside.

2. 2

   Place the vegetable stock in a saucepan over low heat. Add the saffron threads to the hot stock and let them infuse while you cook the rice.

3. 3

   Heat 1 tablespoon olive oil in a wide pot or deep skillet over medium-high heat. Add the zucchini with a pinch of salt and brown for 6 to 8 minutes until nicely colored. Remove about one third to use as a topping later and set aside.

4. 4

   In the same pot, add the butter and the remaining tablespoon of olive oil. Add the shallot and cook for 3 minutes over medium heat until translucent. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the short-grain rice and toast it for 1 to 2 minutes, stirring, until the grains look glossy. Pour in the dry white wine and let it reduce almost completely.

6. 6

   Start adding the hot saffron stock one ladle at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding more. Continue for 16 to 18 minutes.

7. 7

   Halfway through cooking, add the zucchini left in the pot, half of the parsley, the lemon juice, the remaining lemon zest, salt, and black pepper. Keep adding stock until the rice reaches a creamy, flowing texture.

8. 8

   When the rice is done, turn off the heat. Add the grated Parmesan and stir gently. Let it rest for 1 minute so the creaminess settles in.

9. 9

   Serve the rice immediately in shallow bowls. Top with pieces of burrata, the reserved zucchini, the crispy caper crumbs, and the remaining parsley. If desired, finish with a little extra Parmesan and a few drops of olive oil.