Risotto Milanese Con Zucchinel Recipe
Saffron Risotto Milanese style with Baby Marrows
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Add the saffron threads and allow them to steep in the warm broth, enhancing its flavor and color.
- 2
Prepare the Baby Marrows
Wash the baby marrows thoroughly. Cut off the ends and dice them into small, even pieces.
- 3
Cooking the Risotto
- 4
- 5
Deglaze with Wine
Pour in the dry white wine and stir constantly until it has mostly evaporated, about 2-3 minutes.
- 6
Cook the Risotto
Begin adding the warm saffron-infused vegetable broth to the rice, one ladle at a time. Stir frequently and wait for the liquid to be mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 7
Incorporate the Baby Marrows
After 10 minutes of cooking the rice, add the diced baby marrows to the risotto. Continue stirring and adding broth until the rice is creamy and al dente.
- 8
Finish with Cheese and Butter
Once the rice is cooked to your liking, remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Serving
- 9
Plate the Risotto
Serve the risotto hot, garnished with additional Parmesan cheese if desired. Enjoy your Risotto Milanese con Zucchini!
