Risotto con zucchini e zafferano
Courgette & Saffron Risotto

About This Recipe

Are you looking for a delicious rice recipe with a difference? If you are, you’ve found it! Here’s my courgette & saffron risotto for you to enjoy.

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 the star attractions such as this delicately-flavoured risotto. The courgette flowers add colour and flavour, but they aren’t essential.

TwitterFacebook

4

Serves

12

Ingredients

Rice

Main Ingredient

Meat-Free Recipes

Type

Ingredients

  • Half a Teaspoon Saffron Threads
  • 1.3l Hot Vegetable Stock
  • 6 Tablespoons Olive Oil
  • 1 Large Onion, Peeled & Finely Chopped
  • 400g Arborio or Carnaroli Rice
  • 150ml Dry White Wine
  • 2 Medium Courgettes, Cut Into 5mm Pieces
  • 4 Courgette Flowers, Cut Into Quarters Lengthways
  • 100g Salted Butter
  • 80g Pecorino Sardo Cheese, Freshly Grated
  • To Taste Salt
  • To Taste White Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest courgette & saffron risotto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the saffron in a small bowl, add 4 tablespoons of the stock and set aside.
  2. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion and fry gently for 5 minutes, stirring, until softened but not browned. Add the rice and stir constantly for 2 minutes or until the grains are coated and shiny.
  3. Pour over the wine and simmer for about 1 minute until it has evaporated. Stir in the saffron mixture. Add 2 ladlesful of the remaining stock, bring to a simmer and stir until all the stock is absorbed. Continue adding the stock in the same way, stirring and waiting for it to be absorbed before adding more.
  4. After about 6 minutes, add the courgettes and the courgette flowers (if using) the continue with the stirring and adding of the remaining stock for a further 8-10 minutes or until the rice is cooked but still has a slight bite. You may not need to use all the stock.
  5. Remove the pan from the heat and add the butter and Pecorino, stirring for about 30 seconds until creamy. Season with some salt and pepper and serve immediately.

 

Once you’re done, simply sit back and enjoy your courgette & saffron risotto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Spaghettini with Mussels, Cherry Tomatoes & White Wine

View Recipe

Next Recipe

Warm Beef Salad With Artichokes, Chilli & Walnuts

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bucatini with eggs, pancetta and Pecorino RomanoBucatini alla Carbonara

This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon...

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Musse di cioccolato fondente e frutti di boscoDark Chocolate Mousse With Summer Fruits

Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts...

8

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Gnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

4

Serves

10

Ingredients

Clams

Main Ingredient
View Recipe

Linguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

4

Serves

9

Ingredients
View Recipe