Many thanks to our friend Sara for sending us this special recipe: 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 taste
- freshly ground black pepper to taste
- grated Parmesan cheese
Method
How to make it
Pour the olive oil into a nonstick pan with the shallot and the sliced zucchini, and cook for about 15 minutes. Add the rice and brown lightly for another 6-7 minutes, stirring so it doesn't stick. Sprinkle with the white wine and cook for another 5 minutes, then gradually pour in the vegetable broth with salt. When the rice is almost cooked, dilute the saffron in a little broth and stir it in. Mix well with a wooden spoon, then finish with a pinch of Parmesan and black pepper. The risotto is ready to serve.
Food pairing: Chianti.
Send us your recipe at cinzia@tenutegiachi.com.
