Finally, a little change in a risotto recipe. Mushroom risotto is good, it’s very good when it’s done well, but today I bring you a little originality. Zucchini, saffron, shallots, Parmesan, and good rice are what you need to make good food as we like!
Saffron zucchini risotto
Ingredients
1 Zucchini
1 Shallot
2 Chicken stock squares
Parmesan
Saffron
Cayenne pepper
1 clove garlic
Round rice
Instructions
Make a brunoise (small dices) with the shallot and the zucchini.
Squeeze a clove of garlic.
Boil water to dilute chicken stock squares.
Fry the shallots in olive oil first with the garlic and saffron.
Then add the zucchini, when the shallots have done well.
Wait 2-3 minutes and add the rice and fry it slightly so that it flavors.
Moisten the rice with the chicken stock continuously, when the rice sticks lightly to the pan.
In the meantime, grate the Parmesan cheese and then add it to the end, to bind everything and give this creamy aspect to the risotto.
When you add the last round of broth, add the Parmesan and stir as on the video with a wrist to make the broth and Parmesan a creamy and creamy mixture. (This process is called the "mantecatura" in Italian).
Serve on a flat plate and place a few Parmesan shavings on it.
Enjoy!
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