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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, saffron, zucchine (with flowers) and speck risotto. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. Allow the saffron to steep in the stock for a few minutes. The composition for cooking Saffron, zucchine (with flowers) and speck risotto.

Saffron, zucchine (with flowers) and speck risotto is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Saffron, zucchine (with flowers) and speck risotto is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have saffron, zucchine (with flowers) and speck risotto using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Saffron, zucchine (with flowers) and speck risotto:
  1. Prepare 400 g risotto rice (arborio is good)
  2. Get 2 zucchine with flowers (flowers optional if you can't get them)
  3. Take Packet speck
  4. Get Saffron
  5. Make ready Small chopped onion
  6. Take 1-1.2 litres stock
  7. Make ready to taste Salt
  8. Take Olive oil
  9. Prepare Knob butter
  10. Prepare Glug of wine
  11. Prepare About 40 g or a good sprinkle of Parmesan

Add zucchini to butter along with some salt and pepper. Add the saffron, orange peel, and lemon peel. Heat a skillet over medium-high heat. Saffron Risotto: Some Tricks and Tips for a perfect risotto.

Instructions to make Saffron, zucchine (with flowers) and speck risotto:
  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 :)

Heat a skillet over medium-high heat. Saffron Risotto: Some Tricks and Tips for a perfect risotto. The wine and the stock you add to the rice must be the first at room temperature, the second always boiling, in order not to slow down cooking. Use a high quality rice, possibly Carnaroli: it has a nice elongated and rather large grain. Among its qualities there is the percentage of.

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