This seafood/vegetable risotto is a staple in Italy’s coastal areas. Cooking the zucchini separately from the risotto is necessary for the uniformity of the dish, otherwise it would get too soft. This way, the zucchini shares some textural consistency with the shrimp when they’re added together at the end A tip about cooking zucchini: Avoid stirring when in the pan, because they’ll break too easily. Toss the pan with a sharp whip of the wrist to move the zucchini around.
Please note that risotto’s basic technique works for any variation you would like (should) attempt. Skip the shrimps if you like and replace them with a different vegetable, maybe a radicchio. Use risotto to recycle leftovers from your refrigerator: a wilted arugula or spinach, maybe you have grilled some vegetables a couple of days before and you need to repurpose them… but you don’t like the idea of a frittata. Or maybe you want something super comforting and a bit heavier, maybe some sausage and red wine?
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