Leek and Zucchini Risotto

Lynne from Cafe Lynnylu is hosting Weekend Herb Blogging and this week I'll be using some rather interesting rice.



This is Vialone Nano - regarded as one the best varieties to use when making risotto - what makes this unusual is that it has been aged for 22 months.



The last time I used an aged rice it was a 12 month aged canaroli by Acquerello - I should note that they now also have a 7 year aged rice.

The theory behind ageing the rice is that it retards the development of starches which means that the grains will absorb more liquid without losing texture. The end result is a perfectly creamy risotto.



Leek and Zucchini Risotto

1 cup aged Vialone Nano rice (substitute with arborio or canaroli)
2 baby cevere leeks, sliced
1 clove garlic, crushed
freshly ground dried chilli
4 baby zucchini, cut into rounds
stock, veg or chicken
grated parmesan
butter
Drizzle a little olive oil into a pan, along with a good knob of butter and place over a low heat - when the butter has melted, add in the leeks and gently cook until softened.

Grind over with a little dried chilli - add the garlic and zucchini and cook for a couple of minutes. Sprinkle in the rice and stir well - cook this on a medium heat for about 5 minutes or until the rice has a slight translucent edge.



Have a pot of stock just off a rolling boil - pour a ladle of stock into the pan - at this stage it should sizzle and evaporate quite quickly. Lower the heat, and add another ladle of stock making sure you are constantly stirring the mixture. As soon as the stock has been absorbed, add another ladle. Repeat this process until the rice has softened.

When you've added the last ladle of stock, add a large handful of grated parmesan and a knob of butter - stir vigorously with a wooden spoon, this will help give the risotto that lovely creamy finish.

Scoop out into bowl and finish off with another grating of parmesan.