Serves 4

Ingredients

• 1 1/2 cups Arborio rice

• 4 to 5 cups warm vegetable or chicken stock

• 2 small zucchini, diced

• 1 small sweet onion, finely diced

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1/2 cup dry white wine or additional stock

• Zest and juice of 1 lemon

• 3/4 cup finely grated Parmesan, plus more for serving

• 2 tablespoons unsalted butter

• 1/3 cup fresh basil leaves, torn

• Kosher salt and freshly cracked black pepper

• Optional: a pinch of crushed red pepper or a handful of fresh corn kernels

Method

1. Warm the stock in a saucepan over low heat; keep it at a gentle simmer.

2. In a wide skillet or Dutch oven, heat the olive oil over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook for 30 seconds.

3. Stir in the zucchini and cook until it begins to soften, about 3 minutes. Add the rice and toast, stirring often, for 1 to 2 minutes.

4. Pour in the white wine and stir until nearly absorbed. Add the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.

5. Continue until the rice is tender with a slight bite and the risotto is creamy, about 18 to 22 minutes. You may not need all of the stock.

6. Remove from the heat. Stir in the butter, Parmesan, lemon zest, lemon juice, and half the basil. Season with salt and black pepper. The finished risotto should be loose enough to spread gently across the plate; add a splash of stock if needed.

7. Finish with extra Parmesan, basil, black pepper, and a drizzle of olive oil. Serve immediately with a chilled glass of Mascarin Rosé.

Pairing Note

Mascarin Chardonnay’s bright acidity and fresh fruit profile lift the lemon, zucchini, and basil while refreshing the creamy Parmesan finish. The result is an easy late-summer pairing—sunny, savory, and made for lingering at the table.