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