Zucchini Risotto

Heat 8 cups low-sodium vegetable broth in a medium saucepan over high until warm, 8–12 minutes. Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and taste broth; it should be on the verge of too salty. Add more salt if needed. Reduce heat to low and keep warm.

Heat ½ cup extra-virgin olive oil in a small Dutch oven or large saucepan over medium. Add 1 medium shallot, finely chopped, and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes. Add 1½ cups arborio rice and cook until each grain is coated in oil. Cook rice, stirring occasionally, until translucent around the edges, about 3 minutes. Add 2 cups dry white wine and cook, stirring constantly, until almost completely absorbed, 5–7 minutes. Continue to cook, adding warm broth 2 ladlefuls (about 1 cup) at a time and stirring vigorously after each addition until completely absorbed before adding more, until rice is swollen and tender yet al dente (not chalky) and suspended in a thick, starchy liquid (it should be loose and creamy), 30–45 minutes. Start tasting after you have added about two thirds of the broth; you might reach the right consistency before you’ve added all of it. (Resist the urge to turn up the heat. This is a slow process that takes time.)

Remove risotto from heat; add 1 oz. Parmesan, finely grated (about ½ cup), and 4 Tbsp. unsalted butter and stir until melted. Add 2 medium zucchini (about 12 oz.), grated on the large holes of a box grater, and juice of 1 lemon. Taste and season with more salt if needed and freshly ground pepper.