Zucchini Carbonara Risotto

Ingredients

• Arborio rice320g
• zucchini2 large (about 400g)
• vegetable stock1.2L
• egg yolks4 large
• Pecorino Romano cheese, grated80g
• Parmesan cheese, grated40g
• dry white wine100ml
• onion, finely chopped1 small
• garlic cloves, minced2
• olive oil3 tbsp
• butter20g
• black pepper, freshly cracked1 tsp
• sea saltto taste

Directions

1. 1

   First, prepare the zucchini: trim the ends and use a vegetable peeler to slice them into thin ribbons lengthwise. Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat, then sauté the ribbons until they're golden and tender, about 4-5 minutes. Season with a pinch of salt, transfer to a plate, and set aside.

2. 2

   In a separate pot, bring the vegetable stock to a gentle simmer. In a large heavy-bottomed saucepan, warm the remaining olive oil with the butter over medium heat. Add the onion and garlic with a pinch of salt, and sauté until translucent – about 3 minutes.

3. 3

   Add the Arborio rice and stir it around for a minute or two, until the grains are well coated and slightly toasted around the edges. Pour in the white wine, and let it bubble away until fully absorbed, stirring all the while.

4. 4

   Now, begin the gradual addition of broth: ladle in a splash of hot stock, just enough to cover the rice, and stir frequently. Wait until it's almost absorbed before adding another ladleful. Continue this process, stirring often, for about 18–20 minutes, until the rice is al dente – creamy but with a slight bite at the center.

5. 5

   Meanwhile, in a small bowl, whisk the egg yolks together with both cheeses and the cracked black pepper until you have a thick, creamy paste. When the risotto is done, slide the pan off the heat and let it rest for 30 seconds.

6. 6

   Fold the egg and cheese mixture into the hot rice, stirring quickly and energetically – the residual heat will create a luscious, velvety sauce without scrambling the yolks. Gently fold in the zucchini ribbons, saving a few for the top.

7. 7

   Taste for seasoning, adding more cheese, salt, or pepper as needed. Let it sit for a minute, then serve immediately in deep bowls, garnishing each with a twist of black pepper and a generous shower of extra Pecorino.