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.
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
- Put the saffron in a small bowl, add 4 tablespoons of the stock and set aside.
- 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.
- 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.
- 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.
- 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.
More RecipesGet Inspired
Spigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce
It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...
4
Serves14
IngredientsTagliatelle PrimaveraSpicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme
I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if...
4
Serves9
IngredientsVegetables
Main IngredientFragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt
Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.
4
Serves6
IngredientsStrawberries
Main IngredientCannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce
Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.
4
Serves20
IngredientsBeef
Main IngredientCuccioloneChocolate Ice Cream Sandwich
Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.
12
Serves6
IngredientsChocolate
Main IngredientSpaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara
Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
4
Serves8
IngredientsPork
Main Ingredient
Discuss This Recipe