Pasta, Rice & Grains
Dennis' Zucchini Saffron Risotto

2 large onions 2 pounds zucchini 8 cups chicken stock 2 cups water 1 teaspoon saffron threads 4 tablespoons olive oil, divided

2-1/3 cups Arborio rice (about 1 pound) 1/4 cup (1/2 stick) butter 1-1/2 cups freshly grated Parmesan, Romano, and/or Asiago cheese 1/2 cup chopped Italian flat leaf parsley Salt and pepper to taste

Peel onions, halve lengthwise and slice thin.

Wash zucchini, trim ends. Do not peel. Slice into thin rounds. A food processor works well for this.

In a large saucepan, bring the stock and water to a boil. Reduce heat to low, add saffron threads, cover and keep warm. If using ground saffron, see next step.

In another large saucepan or dutch oven (at least 8 quarts), sauté the onion and zucchini rounds over moderate heat in 2 tbsp of olive oil until soft, but not browned, about 15 minutes. Add remaining olive oil. Add rice, and stir until each grain is coated with oil. If using ground saffron, at it to the rice mixture and stir until well-mixed. Add one cup of the warm stock and keep at a simmer, stirring constantly, until completely absorbed.

Add the remaining stock 1/2 cup at a time, stirring constantly, waiting until the stock is completely absorbed before adding more. Cook until creamy looking, but still al dente, 15 to 18 minutes. Stir in butter, cheese, parsley and salt and pepper to taste, and cook over low heat until heated through, about 3 minutes.

Notes

Makes 8 servings.
Per serving: 436.2 calories; 18.4g fat (35.3% calories from fat); 24.3g protein; 51.5g carbohydrate; 30mg cholesterol; 925mg sodium.