Creamy rice with grated zucchini, toasted almonds, and saffron-lemon cream

Instructions

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   1. Heat the vegetable broth in a saucepan until steaming but not at a hard boil. Keep it over low heat throughout cooking.

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   2. Lightly toast the saffron in a small skillet for 20 to 30 seconds over very low heat. Stir it into the cream and let it infuse.

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   3. In a wide pot, toast the sliced almonds over medium heat with 5 ml (1 tsp) of the olive oil for 2 minutes, stirring, until golden. Remove and set aside.

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   4. In the same pot, add the remaining olive oil and cook the shallot with a pinch of salt for 3 to 4 minutes until tender. Add the garlic and cook 30 seconds more.

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   5. Add the grated zucchini and sauté for 4 minutes, stirring, until it releases some moisture and becomes juicy. Add black pepper.

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   6. Stir in the short-grain rice and toast it for 1 minute, mixing well so it is coated in the base.

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   7. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol has mostly evaporated.

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   8. Begin adding the hot broth gradually, about 200 ml (0.85 cup) at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue for 16 to 18 minutes, until the grains are tender with a slight bite at the center.

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   9. While the rice cooks, pour the saffron-infused cream into a small saucepan and warm gently for 2 minutes without boiling. Add the grated Parmesan, lemon zest, and lemon juice, stirring until smooth.

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    10. When the rice is done and still very loose, turn off the heat. Add the butter and the saffron-lemon cream. Stir vigorously for 1 minute to create a silky, creamy texture.

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    11. Adjust salt and black pepper. Fold in half of the chopped parsley and half of the toasted almonds.

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    12. Serve immediately and finish with the remaining almonds, the rest of the parsley, and, if desired, a little extra grated Parmesan on top.

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    13. If you prefer to toast the almonds in the oven, spread them on a tray and bake at 160 °C / 325 °F for 5 to 7 minutes, watching carefully so they do not burn.