Un risotto con zucchine e fiori, con il gusto unico dello zafferano e tutto il profumo del basilico: un piatto acquerello, delicato nel gusto e nei colori.
Risotto con zucchine e fiori al basilico e zafferano
Ingredienti per 2 persone:
160 g di riso carnaroli
una zucchina piccola
5-6 fiori di zucchina
1 l di brodo vegetale
mezzo bicchiere di vino bianco
qualche pistillo di zafferano o se in polvere, la punta di un cucchiaino
4-5 foglie di basilico
una cipolla
2 noci di burro
parmigiano grattugiato qb
Procedimento:
English Version – Risotto with zucchini and their flowers with basil and saffron
Ingredients:
160 g of carnaroli rice
a small zucchini
5-6 courgette flowers
1 l of vegetable broth
half a glass of white wine
some pistil of saffron or if in powder, the tip of a teaspoon
4-5 basil leaves
an onion
2 spoons of butter
grated parmesan to taste
Direction:
Finely chop the onion and let it stew very gently with a knob of butter until it becomes transparent. Only for this phase it will take at least 20 minutes.
Meanwhile, cut the zucchini into small pieces.
When it is almost ready, add the zucchini and in a separate saucepan toast the rice: heat it until it is shiny and hot. At this point add it to the onion and blend with the white wine.
Let evaporate and then add one or two ladles of hot broth and start, stir and add more when the previous will be evaporated.
Continue like this until the rice is almost completely cooked. Set to salt.
3-4 minutes from the perfect cooking of the rice add the zucchini flowers that have first frayed, the basil and add a ladle of broth in which you have melted the saffron.
Then add the grated Parmesan and the butter to the heat and let it cream until you have a creamy risotto and, as we say in the jargon, makes a wave.
Let stand for a few minutes, then serve the risotto with zucchini and flowers.https://www.peperoniepatate.com/2018/07/risotto-con-zucchine-e-fiori-al.html