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Zucchini Risotto and Smoked Pancetta

Wednesday, January 13th
5:00 PM - 6:30 PM Pacific Time

Join Gaia from Florence to learn how to make her signature seasonal dish, a creamy zucchini risotto! A bright and simple recipe perfect for making the most of the season’s fresh vegetables.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Zucchini Risotto
Serves 2-3

Stock

• 1 bunch fresh parsley

• 2 celery stalks

• 2 onions

• 2 carrots

Risotto

• 180 grams (0.8 cups) Risotto rice (Carnaroli, Arobio, or Roma varieties)

• 3 Zucchini

• 100 grams (1/2 cup) smoked pancetta (omit for vegan option)

• 50 grams (1/4 cup) cream cheese

  • For a vegan option, substitute cream cheese by blending boiled cannellini beans, olive oil, and some of the water from the cannellini beans into a thick paste and add to the risotto as you would the cream cheese.

• 3 tablespoons butter (substitute margarine for vegan option)

• Half a glass of white wine

• Extra Virgin Olive Oil

• Salt and pepper to taste

Equipment

• 1 colander

• 1 grater with large holes

• 1 peeler

• 1 deep saute pan

• 1 small frying pan

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Cook zucchini.

3. Make risotto.

4. Prepare garnishes for risotto.

5. Assemble risotto.

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