Raw shallots start out crisp and pungent, but when you roast them in the oven they become meltingly tender and sweet. In this recipe, they’re tucked into a risotto, adding surprise bursts of flavor between the creamy grains. And for an elegant finish, you’ve got zucchini ribbons, which top the rice like a green veggie crown. It’ll be impressive as a side dish at Thanksgiving, serving 6-8, but also perfect for enjoying as a meal for two any night of the week.