Courgette, baby marrow, zucchini; whatever language you use for it, it’s one of my favourite vegetables. And I love all vegetables.
It’s seldom that a courgette is the hero of a dish, which surprises me. I usually cut them diagonally, about 0.5 cm thick, and stir-fry them with garlic, seasoning them with salt, pepper and lemon juice. They need little more than that. They’re best if you let them get a bit of caramelisation. The very last thing you want to do to a courgette is boil or steam it. That’s the kind of baby marrow that people turn their noses up at, for good reason; they become sodden and mushy, horrible.
First, heat a little olive oil in a large pan and add the chopped onions and garlic. Cook gently, stirring, until the onions colour a little and develop a bit of flavour. Add olive oil to coat the base well, then all the rice. Move the oil-coated rice around slowly this way and that with a flat-edged wooden spoon. Add more olive oil if it seems dry. Now add the other ingredients you moved to a container, and stir until well combined, but gently.
Add a little of the wine at a time, while stirring gently. With risotto you should not stir vigorously as the art is for every grain of rice to be intact while al dente. And never a mush. This is not difficult to achieve if you work slowly and watchfully.
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