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Zucchini Ribbon Risotto


2 tbsp olive oil
2 shallots, diced (or 1 medium onion)
4 cloves garlic, minced
1 cup Arborio Rice
1/2 cup dry White Wine
2 1/2 cups Chicken Stock
1/2 cup Parmesan Cheese
1/3 cup Mascarpone Cheese
2 medium Zucchini, cut into ribbons with a peeler
2 tbsp Basil (for garnish)
salt and white pepper to taste


In a large skillet heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed. Once the rice is just tender, add the Parmesan and Mascarpone cheese and combine. Add the zucchini ribbons and carefully combine into the risotto so they just barely cook down in the last minute of cooking. Remove from heat and season with salt and pepper as well as the basil and serve.