Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, risotto with zucchini and saffron. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. This risotto is one of my favourite ways of eating zucchini flowers.
Risotto with zucchini and saffron is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Risotto with zucchini and saffron is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have risotto with zucchini and saffron using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Risotto with zucchini and saffron:
- Take 4 small zucchini
- Take 1 onion
- Get 100 gr bacon
- Take 2 tbsp olive oil
- Get 500 gr arborio rice
- Make ready 1/2 cup white wine
- Get salt pepper
- Make ready 1.2-1.5 litres chicken broth
- Get 1 pinch saffron
- Get 2 tbsp butter
- Get 100 gr grated parmesan cheese
This dish is a derivative of the delectable Mediterranean variety. Other varieties are available in specialty stores, and we urge you to try them all. Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of.
Instructions to make Risotto with zucchini and saffron:
- Dice the bacon and put in a large and deep non-stick pan. Let it brown
- Put the broth in another pot and let it simmer. Add a pinch of saffron.
- 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
- Once the bacon is almost ready, add the zucchini and then add the sliced onion
- Let them cook until they change color. Add 2 tbsp olive oil and add the rice. Stir until the rice also changes color
- Add the wine and cook until the rice absorbs the wine. Add some salt and pepper.
- 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.
- Turn off the heat. Add the butter and parmesan cheese and stir well.
- Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
- Turn off the heat. Add the butter and parmesan cheese and stir well.
- Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
If you're uneasy about risotto, this is a good recipe to start with because it's simple and requires so few ingredients. 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. Saffron Risotto or Risotto alla Milanese is a traditional Italian risotto with saffron in it.
So that is going to wrap this up with this special food risotto with zucchini and saffron recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
