Risotto with zucchini and saffron
We love risotto and I cook it every week with whatever ingredients I have in the fridge.
Ingredients
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4 small zucchini
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1 onion
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100 gr bacon
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2 tbsp olive oil
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500 gr arborio rice
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1/2 cup white wine
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salt pepper
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1.2-1.5 litres chicken broth
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1 pinch saffron
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2 tbsp butter
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100 gr grated parmesan cheese
Cooking Instructions
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1
Dice the bacon and put in a large and deep non-stick pan. Let it brown
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2
Put the broth in another pot and let it simmer. Add a pinch of saffron.
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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
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4
Once the bacon is almost ready, add the zucchini and then add the sliced onion
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5
Let them cook until they change color. Add 2 tbsp olive oil and add the rice. Stir until the rice also changes color
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6
Add the wine and cook until the rice absorbs the wine. Add some salt and pepper.
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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.
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8
Turn off the heat. Add the butter and parmesan cheese and stir well.
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9
Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
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10
Turn off the heat. Add the butter and parmesan cheese and stir well.
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11
Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
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