Risotto zucchini e zafferano

Risotto zucchini e zafferano
July 3, 2013 Aaliyah9504

Not only do we have a great basic risotto recipe to share, but we also want to show you how to dress this Italian classic dish up into something much more fancy –  zucchini and safron risotto!

Risotto di Base – Basic risotto recipe

Serves 4

2-3 zucchinis
320 g Arborio rice
1 white onion, small
2 tbs butter
200 g parmesan
2-3 L boiling beef/other stock
1 cup dry white wine
3 tbs olive oil
a generous pinch of Saffron stems

Cut the zucchini lengthwise into long quarters and then chop the quarters into smallish cubes. Sautè the onion, garlic and pancetta in the olive oil. Add the zucchini, salt and pepper and cook on a high flame. When the zucchini is lightly golden, add the rice, a good pinch of salt and allow to ‘toast’ over a high heat for about 2-4 minutes stirring constantly. The rice will absorb all of the flavours of the vegetables or meat before the actual cooking begins and the rice absorbs the broth. Now, add the white wine and once it evaporates add in the boiling broth a little at a time. It is CRUCIAL that the broth is added when it is boiling or very hot otherwise the rice will become ‘gluggy’. Stir occasionally making sure that the rice never becomes too dry. Continue to gradually add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Stir it from time to time, keeping the rice from sticking to the bottom of the pan. Use a medium heat and cook slowly, uncovered. After 15-20 minutes the rice will be cooked.5 minutes before you turn off the heat, add the saffron and grated parmesan cheese. Stir through the rice well (in Italian, ‘mantecare’). Cover and leave to stand 2-4 minutes. Serve hot.

Risotto di zucchine e zafferano – Zucchini and safron risotto recipe

5 tbs grated parmesan cheese
a generous pinch of Saffron stems

Follow the recipe for ‘Basic Risotto’. 5 minutes before you turn off the heat, add the saffron and grated parmesan cheese. Stir through the rice well (in Italian, ‘mantecare’). Cover and leave to stand 2-4 minutes. Serve hot.

The photo of the zucchini and safron risotto was taken in our hands-on Tuscany cooking class.

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