Method
Step 1: Prepare the Broth
In a saucepan, heat the vegetable or seafood broth over low heat. Keep it warm throughout the cooking process.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Step 3: Toast the Rice
Add the Arborio rice to the skillet, stirring to coat it in the oil and butter.
Toast the rice for 2-3 minutes until slightly translucent.
Step 4: Add the Wine
Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
Step 5: Gradually Add Broth
Begin adding the warm broth, one ladleful at a time, stirring frequently.
Allow each addition to be absorbed before adding the next, which should take about 20 minutes.
Step 6: Add Zucchini and Shrimp
When the rice is nearly al dente (about 15 minutes in), stir in the diced zucchini.
After about 5 minutes, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
Step 7: Finish the Risotto
Once the rice is cooked to your desired consistency, remove the skillet from heat.
Stir in the remaining butter and grated Parmesan cheese.
Season with salt and pepper to taste.
Step 8: Serve
Garnish with chopped fresh parsley and serve immediately.
Variations
Vegetarian Option: Omit shrimp and add more vegetables like asparagus, peas, or mushrooms.
Seafood Variation: Replace shrimp with scallops or a mix of seafood.
Herb-Infused: Add fresh herbs like basil or thyme for an extra flavor kick.
