Risotto Boats

Step 1 -Preheat the grill to high heat.

Step 2 -In a medium saucepan over medium heat, add the chicken stock and cook until it is hot. Keep it warm until ready to use.

Step 3 -In a large saucepan over medium-low, add 1 tablespoon of the olive oil.

Step 4 -Add the shallots and the garlic to the heated olive oil and season with the kosher salt and the black pepper. Stir to combine.

Step 5 -Add the Arborio rice to the shallot mixture and cook, stirring frequently, until it is toasted and translucent, about 3-5 minutes.

Step 6 -Add the white wine to the rice mixture and cook until the wine is absorbed.

Step 7 -Gradually add the warm chicken stock, 1 cup at a time, to the rice mixture and cook, stirring continuously, until the stock is mostly absorbed and the rice is creamy and tender, about 15-20 minutes.

Step 8 -Place the zucchini halves on a baking sheet. Using a spoon, scoop out the center of each to make a well and discard the flesh.

Step 9 -Evenly brush the zucchini halves with the extra olive oil, then sprinkle them with the kosher salt and the black pepper.

Step 10 -Place the seasoned zucchini halves cut-side down on the grill and cook until they are golden and charred, about 4-5 minutes.

Step 11 -Flip the zucchini halves and cook, about 2-3 minutes.

Step 12 -Return the grilled zucchini halves to the baking sheet.

Step 13 -Add the butter to the risotto mixture and stir until it is melted.

Step 14 -Add the Asiago cheese to the risotto mixture and stir until it is melted.

Step 15 -Add the lemon zest, the corn, and the basil to the risotto mixture and stir to combine.

Step 16 -Taste the risotto mixture and season with the kosher salt and the black pepper, as needed. Stir to combine.

Step 17 -Evenly spoon the risotto mixture into the well of each of the grilled zucchini halves.

Step 18 -Serve.