Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto alla milanese con zucchine e becon croccante

Milanese Risotto with Zucchini and Crispy Bacon

Name: Milanese Risotto with Zucchini and Crispy Bacon
Ingredients: 1 1/2 cups Arborio rice (320 g); 1 onion; 2 medium zucchini; 3.5 oz bacon (100 g); 1/2 cup dry white wine (100 ml); 6 1/3 cups vegetable broth (1.5 l); 2 1/2 teaspoons saffron (10 g); 1/3 cup heavy cream (100 ml); Parmesan cheese, to taste; Fresh parsley, to taste; Black pepper, to taste

Alessandra Olivieri @cook_6121482

Milanese Risotto with Zucchini and Crispy Bacon

Alessandra Olivieri @cook_6121482

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Ingredients

1 1/2 cupsArborio rice (320 g)
1onion
2medium zucchini
3.5 ozbacon (100 g)
1/2 cupdry white wine (100 ml)
6 1/3 cupsvegetable broth (1.5 l)
2 1/2 teaspoonssaffron (10 g)
1/3 cupheavy cream (100 ml)
Parmesan cheese, to taste
Fresh parsley, to taste
Black pepper, to taste

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Steps

1

Finely chop the onion and sauté it in a large pan with olive oil.
2

Add the zucchini, diced, and cook for about 10 minutes.
3

Add the rice and toast it, stirring frequently.
4

Pour in the wine and let it evaporate over high heat.
5

Gradually add the vegetable broth, in which you have dissolved the saffron, stirring as you go.
6

When the rice is cooked, turn off the heat and stir in the heavy cream.
7

Meanwhile, cut the bacon into strips and cook in a small skillet until crispy.
8

Serve the risotto topped with grated Parmesan, a generous sprinkle of parsley, and black pepper to taste.