A chill is in the air. The late September light is diffused and soft. The sun sets earlier and earlier, and we've almost stopped drinking rosé.

There's still a generous pile of zucchini in our fridge from the abundant CSA baskets we enjoyed all summer, but we're not craving refreshing zucchini salads or room temperature zucchini frittata.
We want something rich and hot to keep us satisfied on these autumn evenings!



This dish combines the lovely creaminess of risotto with rich, gratinéed Brie cheese melting over the top.

Zucchini, Ham and Brie Risotto Gratin
serves 4

3 tablespoons olive oil
1 1/3 pound zucchini, sliced on the diagonal
2-3 slices ham, chopped
1 onion, chopped
1 garlic clove, minced
1 cup arborio rice
2/3 cup dry white wine
3½ cups hot vegetable stock
6 ounces Brie
salt and freshly ground black pepper

Heat 2 tablespoons of the oil in a large heavy saucepan over medium heat.
Add the zucchini and sautée for 10-12 minutes until it just starts to turn golden. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan, lower the heat and add the ham, onion and garlic.
Cook on low heat for about 6-8 minutes or until softened and lightly golden.
Add the rice and stir until the grains for about 2 minutes.
Pour in the wine and stir until it is absorbed into the rice, then pour in about one third of the hot stock and increase the heat to medium.
Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.
Preheat the broiler.
Remove the rice from the heat, gently fold in the zucchini and season to taste with salt and freshly ground black pepper.
Put the mixture into a big, earthenware gratin dish.
Slice the Brie and lay it on top of the rice.
Put the dish under the broiler for 3-4 minutes, until the Brie is golden and bubbling.
Serve at once.