Creamy Rice with Charred Spring Onion, Golden Zucchini and Mild Blue Cheese Cream with Nutmeg

Instructions

1. 1

   1. Warm the vegetable stock in a saucepan over low heat and keep it hot throughout cooking, without letting it boil aggressively.

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   2. In a wide skillet or shallow pot, heat 15 ml (1 tbsp) olive oil over medium-high heat. Add the zucchini with a pinch of salt and cook for 4 to 5 minutes until well browned and tender. Remove and set aside.

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   3. In the same pan, add the remaining 15 ml (1 tbsp) olive oil and the butter. Add the white part of the spring onions and cook over medium-high heat for 5 minutes, stirring, until deeply golden with a few lightly charred edges. Add the garlic and cook 30 seconds more.

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   4. Add the short-grain rice and toast it for 1 minute so it is well coated in the fat and aromatics.

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   5. Pour in the white wine and cook for 2 minutes, stirring, until the alcohol has almost completely evaporated.

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   6. Start adding the hot stock little by little, about one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.

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   7. While the rice cooks, prepare the mild cream: in a heatproof bowl, combine the mild blue cheese, cooking cream, aged grated cheese, nutmeg, black pepper, lemon zest, and 30 ml (2 tbsp) water. Warm the mixture gently over a double boiler or in the microwave in short bursts until creamy and smooth. Keep warm.

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   8. When the rice is almost done, fold in the browned zucchini and the green part of the spring onions. Cook 2 minutes more, adding a little extra stock if you want a looser, creamier texture.

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   9. Remove from the heat and blend in the blue cheese cream. Adjust salt to taste and let it rest for 1 minute so the rice becomes silky.

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    10. Serve immediately and finish with chopped fresh chives on top. If you want to keep the cream warm or add a final lightly gratinated touch, you may use the oven at 350°F / 175°C for 3 to 5 minutes in an ovenproof dish, without letting it dry out.