Risotto with zucchini and saffron
We love risotto and I cook it every week with whatever ingredients I have in the fridge.
Risotto with zucchini and saffron
We love risotto and I cook it every week with whatever ingredients I have in the fridge.
Cooking Instructions
- 1
Dice the bacon and put in a large and deep non-stick pan. Let it brown
- 2
Put the broth in another pot and let it simmer. Add a pinch of saffron.
- 3
While the bacon is being cooked, dice the zucchini. If you are not sure you are quick enough, have the zucchini diced in advance. Also slice the onions
- 4
Once the bacon is almost ready, add the zucchini and then add the sliced onion
- 5
Let them cook until they change color. Add 2 tbsp olive oil and add the rice. Stir until the rice also changes color
- 6
Add the wine and cook until the rice absorbs the wine. Add some salt and pepper.
- 7
Start gradually adding the chicken broth. Add 3 ladles of broth, let it be absorbed, add another 3 and so on, until the rice is done.
- 8
Turn off the heat. Add the butter and parmesan cheese and stir well.
- 9
Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
- 10
Turn off the heat. Add the butter and parmesan cheese and stir well.
- 11
Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
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