Recipe Zucchini And Saffron Risotto

Ingredients:

320 grams of rice, 4 courgettes, 1 shallot, 2 sachets of saffron, 1/2 glass of dry white wine, vegetable broth, butter, grated parmesan, extra virgin olive oil, salt, white pepper.

Doses for: 4 persone realization time: 25 minutes

Recipe:

We start by cleaning and chopping the shallot. Then put a drizzle of oil and a knob of butter in a pan and let it heat up. Brown the shallots and in the meantime wash well and remove the peel of the courgettes and chop it while we add the pulp to the broth. Add the chopped zucchini to the shallot and blend with the wine. Then in another pot, let's melt another knob of butter and toast the rice, then add the vegetable broth, add the almost cooked vegetables, the saffron dissolved in a little broth, season with salt and pepper and cook the rice. Once ready, turn off the stove and stir in butter and parmesan. We serve and enjoy. Enjoy your meal!

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