Summer Zucchini Risotto   - Edible Nashville

Ingredients

• 12 ounces small or medium zucchini
• 4 cups water, or 3 cups water plus 1 cup vegetable or light chicken broth
• 3 tablespoons extra-­virgin olive oil
• ½ cup finely chopped onion (use fresh, early summer onions or scallions)
• Sea salt
• 3 young garlic cloves, minced
• 1½ cups uncooked Carnaroli or Arborio rice
• 3 tablespoons white wine, fruity rosé or Prosecco
• ¾ cup finely grated Parmigiano-­Reggiano, plus more for serving
• 3 tablespoons unsalted butter
• Freshly ground black pepper
• 1 batch salsa di pomodoro (or tomato salsa)
• 12 large fresh basil leaves, torn just before serving
• Flavorful, extra-virgin olive oil for drizzling