Risotto with saffron and zucchini
Many thanks to our friend Sara for sending us this very special recipe!
Send your recipe to cinzia@tenutegiachi.com
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Risotto with saffron and zucchini
Ingredients:
- 2 cups of rice;
- 3 zucchini;
- 1 shallot;
- 1/2 cup white wine;
- 1 sachet of saffron;
- vegetable broth;
- 4 tablespoons of extra virgin olive oil;
- salt to aste;
- freshly ground black pepper to taste;
- grated Parmesan cheese.
Pour the olive oil in a nonstick pan, scallions, the sliced zucchini and cook for about 15 minutes.
Add the rice and lightly brown for another 6-7 minutes, making sure it does not stick to the pan.
Sprinkle with white wine and cook for another 5 minutes.
Gradually pour in the vegetable broth and salt.
When the rice is almost cooked came with a little ‘to dilute the saffron broth and add to the rice.
Mix well with a wooden spoon and cooked, add a pinch of Parmesan and black pepper. The risotto is ready to serve.
Food pairing: Chianti
