Risotto with Essence of Zucchini Cream and Saffron

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Risotto Mantecato alla Crema di Zucchini e Pistil di Zafferano

  Serves 4 People

Ingredients (for Zucchini Cream):

  • 250 g Zucchini, firm and cut into small dice one hour before cooking
  • 50 g Onion, cut in very fine dice
  • 1 Leek, cut in very fine dice
  • 1 litre Chicken or Vegetable Stock, hot
  • 3 tbsp Extra Virgin Olive Oil
  • 1 pinch Saffron
  • Salt to taste
  • Pepper to taste

Ingredients (for the Risotto):

  • 250 g Viallone Nano (Italian Rice)
  • 50 g Onion, finely cut
  • 1 litre Chicken or Vegetable Stock, boiling hot
  • 120 ml dry White Wine
  • 3 tbsp Extra Virgin Olive Oil
  • 1 small bunch Italian Parsley, chopped

Method (for the Zucchini Essence):

  • In a pan saute the finely diced onion with half of the oil
  • Add the leeks and braise well
  • Add the zucchini and season with salt and pepper to taste
  • Add some of hot stock and blend
  • Add the remaining olive oil making sure not to over blend; keep on side

Method (for the Risotto):

  • In a sauce pan add half of the olive oil and finely chopped onion
  • Add the rice until just toasted
  • Wet with the dry white wine and let it evaporate
  • Add a little stock and stir
  • Keep adding the stock and stir until the rice becomes al dente; this will take about 15 minutes
  • Add the blended Zucchini Essence and saffron pistils; keep on cooking for 2 minutes
  • Remove from heat and stir in remaining olive oil and chopped parsley
  • Serve immediately in a deep dish, plate or bowl