Ricetta: Perfetto Risotto with zucchini and saffron

Risotto with zucchini and saffron. Serve the finished risotto topped with the cooked zucchini and grated Pecorino cheese. The saffron I used to make this risotto was from Golden saffron, one of the best saffrons money can buy, I highly recommend it. Watch the video below on How to Make this Saffron Risotto with Zucchini and Sundried Tomatoes or check out the recipe card below, which you can print.

Arborio is the standard variety of risotto found today. Risotto with zucchini Traditional Italian cuisine. Appetizing creamy risotto with shrimp, basil and cherry tomatoes in a white plate isolated on white Pasta and Rice dishes – Collage A restaurant menu written on a blackboard Saffron risotto Saffron risotto Yellow saffron risotto Milanese. You can cook Risotto with zucchini and saffron using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Risotto with zucchini and saffron

1. Prepare 4 of small zucchini.
2. You need 1 of onion.
3. You need 100 gr of bacon.
4. It’s 2 tbsp of olive oil.
5. You need 500 gr of arborio rice.
6. You need 1/2 cup of white wine.
7. You need of salt pepper.
8. You need 1.2-1.5 litres of chicken broth.
9. Prepare 1 pinch of saffron.
10. Prepare 2 tbsp of butter.
11. Prepare 100 gr of grated parmesan cheese.

This risotto is one of my favourite ways of eating zucchini flowers. Saffron Rice with Vegetables and Mozzarella. Photo "Risotto with saffron and zucchini" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. If you're uneasy about risotto, this is a good recipe to start with because it's simple and requires so few ingredients.

Risotto with zucchini and saffron step by step

1. Dice the bacon and put in a large and deep non-stick pan. Let it brown.
2. Put the broth in another pot and let it simmer. Add a pinch of saffron..
3. While the bacon is being cooked, dice the zucchini. If you are not sure you are quick enough, have the zucchini diced in advance. Also slice the onions.
4. Once the bacon is almost ready, add the zucchini and then add the sliced onion.
5. Let them cook until they change color. Add 2 tbsp olive oil and add the rice. Stir until the rice also changes color.
6. Add the wine and cook until the rice absorbs the wine. Add some salt and pepper..
7. Start gradually adding the chicken broth. Add 3 ladles of broth, let it be absorbed, add another 3 and so on, until the rice is done..
8. Turn off the heat. Add the butter and parmesan cheese and stir well..
9. Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side..
10. Turn off the heat. Add the butter and parmesan cheese and stir well..
11. Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side..

While it would be unfair to say that this is the risotto after which all others are derived—the Venetians provide plenty of competition—its lovely simplicity is hard to match. Saffron risotto is a typical recipe of the city of Milan. Find out how to cook a perfect risotto Milanese. Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, butter, beef or chicken stock, dry white wine and Parmigiano cheese. Add the shrimp, and continue to cook until the rice is cooked, but remains slightly firm to the teeth.