Be warned. This risotto will lull you into the sweet disillusioned belief that you are actually God's gift to kitchens. Perhaps you really are, but several not-so-great pasta dishes and failed cake attempts since I made this last week have proven that I most certainly am not. The recipe (thanks to Giada) is just ridiculously fool-proof, delicious, and pretty cheap for us poor young broke folks. I found that it's best if you're quite liberal with the wine. Buon appetito!
Zucchini Ribbon Risotto
1 tablespoon olive oil
1 onion, chopped
2 big cloves garlic, minced
1 cup arborio rice
1/2 to 1 cup white wine
2 1/2 cups vegetable stock
1/2 cup parmesan, grated
1/3 cup gorgonzola
2 zucchini, ribboned
In a large skillet (big frying pan, for those of us short on kitchen supplies), saute the onion and the garlic in the oil until transparent-ish. Add the rice, stirring to coat with the oil and toast for about 3 minutes. Add 1/2 cup of the wine and wait until completely absorbed into rice before adding the stock, 1/2 cup at a time, stirring (kind of constantly, kind of half distractedly) until completely absorbed before adding the next 1/2 cup. Continue until all of the stock is gone, adding a little more wine here and there when desired. When the rice is just tender, add the parm, gorgonzola, and zuccini ribbons. Gently mix into the risotto until the zuccini has cooked down and become just barely tender (about 3 or 4 minutes). Serve immediately with lots of pepper.
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