This was dinner last night, a little Risotto with Sausage and Zucchini. It's in its final stages on the stove here. Not the first time I've done this, but the chunk size on the zucchini is a bit larger than what I've done in the past.
I was going for more of a sweat on the zucchini, but I think browning and then adding them back in with a two or three ladles of stock to go will give me more flavor.
The size let them still have some crunch, but the edges disintegrated like potatoes in beef stew. So I think I can have my caramelization and still get zucchini liquid into the rice...
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