This isn’t going to be my signature dish. Really. I’m not being modest. This wasn’t great and I’m not sure where it went wrong. That can be where you come in…Thoughts? Suggestions?
I saw this on the menu of Local 149 (and it is still on their menu) so people must like it, right?
1 cup arborio rice
1 cup broth (chicken or veggie)
1 cup white wine
1/2 cup grated Parmesan
1/3 cup chopped fresh parsley
shredded mozzarella or Parmesan to sprinkle over the top
Prepare the risotto: toast the rice; warm the broth with the wine together; incrementally add the liquid to the rice until absorbed and continue adding until the rice is fully cooked.
While the risotto cooks, preheat the oven to 375-degrees, half the zucchinis, and place skin-side down on a baking sheet.
Bake the zucchini for 15 minutes.
Add in Parmesan, chopped parsley, salt and pepper to the risotto and remove from the heat.
Remove the zucchini from the oven and scrape out the inside fleshy part of the zucchini to form the boats.
Chop up the inner fleshy parts and add to the risotto.
Spoon the risotto into the boats.
Bake for 10 minutes, then top with shredded Parmesan or mozzarella.
Return to the oven until the cheese melts.
I thought this would be so good! It was OK. It wasn’t great. I served it alongside some chicken sausage and dinner just seemed lackluster. I like the risotto. I didn’t really care that cutting the zucchini meant the risotto sort of fell out. The zucchini seemed like a good texture. The risotto wasn’t the creamiest I’ve ever made, but it tasted good.
It wasn’t like I had an amazing dish I’m comparing to from a great chef. What gives? Am I just being nitpicky? They just don’t always turn out the way you plan. I cut my losses and tossed the leftovers when I accepted that we wouldn’t choose them amongst treasures in the fridge. I’ve been all about the
bass desserts lately and I’ve been taking in the plethora of Christmas movies on TV so my spirits stayed merry & bright despite a dinner disappointment.