Today’s blog post is dedicated to another recipe with rice: here’s how to cook risotto with zucchini and saffron.
Risotto is the typical dish here where I live and work: the Lomellina, in Northern Italy, is the land of rice. Here most of the Italian rice is cultivated, and rice fields shape not only the landscape, but also the local culinary traditions.
Take a look at the private rice tour I offer as a licensed tour guide.
There are thousands of recipes to cook the risotto (every family has its own), including the traditional paniscia, but today I’m sharing with you a modern version of this heirloom dish: risotto with zucchini and saffron.
The contrast between the green of the vegetables and the golden yellow of this luxury spice makes the perfect combination for an original risotto everybody will like.
You can find all my recipes with rice in this page
If you try this recipe at home, let me know: i would be very happy to read your comments!
Ingredients for 4
- 320 g = 1 + 1/3 cups risotto rice (Carnaroli, Baldo, Vialone Nano or Arborio)
- One onion
- One big or two smal zucchini
- Two tbsp extra virgin olive oil
- Saffron pistils (approx. 15)
- Four tbsp butter (a spoonful per person)
- Vegetable broth
Method
- Finely chop the onion and the zucchini.
- Heat the olive oil in a skillet over medium-high heat and sauté the vegetables for 5-10 minutes, or until the onion turns translucent. Stir occasionally.
- In a large pan on medium heat, toast the rice for 2-3 minutes with no fats. You know it’s ready when you can smell the rice and you can barely touch it.
- Now you are ready to cook the risotto. Add to the rice the vegetables and enough hot broth to completely cover the rice and let it simmer for 15-20 minutes, until the risotto is creamy. You can add more broth during the process, if you need to. Check the correct cooking time on the rice packet. Stir occasionally.
- Meanwhile, prepare the saffron: crush the pistils in a mortar until it becomes a fine powder, add a tablespoon of broth, mix well, and pour in the risotto.
- At the end, turn the fire off and add the butter. Stir well to let it melt.
- If you want, add a pinch of salt and pepper.
- Buon appetito!