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- 4 ounces thinly sliced prosciutto
- 1 teaspoon olive oil
- 6 cups chicken stock, preferably home made
- 4 tablespoons extra virgin olive oil
- 1 pound zucchini, trimmed and cut into ¼ inch pieces
- 4 medium garlic cloves, thickly sliced
- ½ teaspoon red pepper flakes (or to your preference)
- ½ cup yellow onion, diced fine
- 1 cup Aborio rice
- 1 cup white wine (we used Riesling)
- 1 tablespoon each of fresh thyme, basil, parsley and mint (total 4 tablespoons), minced
- 2 plum tomatoes, seeded, cored and diced small
- 4 ounce package goat cheese
- ¼ cup freshly grated Parmesan cheese
- In a large sauté pan, place the one teaspoon of oil over medium heat and place in slices of prosciutto. Cook to crisp, about 15 minutes, then remove to drain on a paper towel. Once cool, cut into small pieces to use as a garnish for the finished dish.
- In a medium pot, heat the stock to hot, cover and keep hot but not boiling, on a back burner.
- In a 5 quart Dutch oven or a wide skillet or sauté pan, heat oil over medium high heat and add zucchini. Cook until browned, about 8-10 minutes.
- Add garlic slices and pepper flakes and cook one minute.
- Add onions and cook for 6-7 minutes until soft.
- Add rice and stir to coat.
- Add wine and scrape the pan bottom of any brown bits. Cook until almost all of the liquid has been absorbed.
- Add herbs and one cup of the hot stock and cook and stir until absorbed.
- Add tomatoes and cook for two minutes then add one more cup of stock. Again, cook and stir until almost all liquid has been absorbed.
- Repeat this for two more cups of stock, one cup at a time and letting that absorb before adding the next.
- The last two cups of stock should be added one quarter cup at a time, cooking between each addition. We did not use the last cup of stock, as our rice was perfectly cooked after five cups.
- The entire cooking process from when we started the zucchini to the finished rice was about 45 minutes, but your time may vary. The rice should be cooked but a little chewy and the sauce should be creamy.
- Remove from heat and stir in the goat cheese and Parmesan cheese. The finished dish will be thick and creamy, similar to a thick oatmeal consistency.
- Serve the crispy prosciutto over each portion and additional Parmesan cheese on the side.
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