Recipe: Appetizing Saffron, zucchine (with flowers) and speck risotto

Recipe: Appetizing Saffron, zucchine (with flowers) and speck risotto Delicious, fresh and tasty.

Saffron, zucchine (with flowers) and speck risotto. To finish the risotto, stir in the butter and Parmesan cheese. Meanwhile, heat butter in a saute pan over a medium high flame. Cut zucchini into a small dice.

Stir the risotto until most of the liquid is absorbed.

Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each.

Italians also eat zucchini flowers in other dishes.

You can cook Saffron, zucchine (with flowers) and speck risotto using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Saffron, zucchine (with flowers) and speck risotto

1. It’s 400 g of risotto rice (arborio is good).

2. Prepare 2 of zucchine with flowers (flowers optional if you can't get them).

3. It’s Packet of speck.

4. It’s of Saffron.

5. Prepare of Small chopped onion.

6. It’s 1-1.2 litres of stock.

7. It’s to taste of Salt.

8. You need of Olive oil.

9. It’s Knob of butter.

10. It’s of Glug of wine.

11. Prepare of About 40 g or a good sprinkle of Parmesan.

These include frittata, risotto and, of course, pasta!

Pasta with zucchini flowers usually includes the zucchini themselves, cut into small rings, cubes or slices.

Saffron is another popular ingredient in zucchini flower pasta recipes.

At this point, add the saffron and the zucchini flowers.

Saffron, zucchine (with flowers) and speck risotto step by step

1. Take flower off the zucchine. Wash and chop up. Remove petals, wash well.

2. Chop up the petals, chop up the onion.

3. Fry onion gently in oil for 2 mins until soft. Add rice and cook for 1-2 mins. Add wine and let it evaporate. Add zucchine and stir.

4. Add the stock, stir and simmer for about 15 mins.

5. Add saffron and stir.

6. Add speck and petals, cook for another 5 to 10 mins. Add grated Parmesan and knob of butter to make it creamy, add more stock or water if needed, check for salt. Serve with more Parmesan :).

When the pasta is perfectly al dente, drain the pasta and turn up the heat on the sauce.

Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce.

Repeat this operation five or six times, adding the saffron when the rice is cooked halfway.

Fold in the rest of the butter, the extra-virgin olive oil, the whipped cream, the stalked zucchini blossoms and the grated parmesan, stirring constantly.

The rice must be smooth and moist.