This Italian recipe of risotto combines the sweet taste of zucchini with the spicy taste of speck. The preparation of this risotto is very easy as you already learned from the recipes of the other Italian risotto that I already published. The secret in the preparation of risotto is to have a good vegetables broth and to stir continuously while you are adding the broth to not let the rice attach to the casserole and to better check the cooking of rice.
INGREDIENTS (for 4 people):
320g or 11,3 oz of Rice (type Arborio)
3 / 4 Onion
3 Tablespoon of extra virgin olive oil
2 Zucchini
100g of Speck cut in small cubes
Half Glass of White wine
Vegetable broth (1 carrot, 1 onion, 1 potato, celery, coarse salt)
PREPARARATION TIME: 30 minutes (15 minutes with the pressure cooker)
COOKING TIME: 20 minutes
WINE: Alto Adige Pinot Bianco (WhiteWine)
PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 30-40 minutes. If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.
When the broth is almost ready you can start with the preparation of risotto, preheat the extra virgin olive oil in a casserole, mince the onion and cut the zucchini in small cubes, add the onion to the hot oil and let it brown.
Add the small cubes of speck, let them cook for a few minutes,
add the zucchini and let them cook for few minutes.
At this point add the rice and let it roast.
Add half glass of white wine, let it evaporate and start adding the broth,
little by little stirring continuously.
Let the rice cook for about 15-18 minutes, pay attention not to over cook it. Serve risotto warm.
BUON APPETITO!
INGREDIENTS (for 4 people):
320g or 11,3 oz of Rice (type Arborio)
3 / 4 Onion
3 Tablespoon of extra virgin olive oil
2 Zucchini
100g of Speck cut in small cubes
Half Glass of White wine
Vegetable broth (1 carrot, 1 onion, 1 potato, celery, coarse salt)
PREPARARATION TIME: 30 minutes (15 minutes with the pressure cooker)
COOKING TIME: 20 minutes
WINE: Alto Adige Pinot Bianco (WhiteWine)
PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 30-40 minutes. If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.
When the broth is almost ready you can start with the preparation of risotto, preheat the extra virgin olive oil in a casserole, mince the onion and cut the zucchini in small cubes, add the onion to the hot oil and let it brown.
Add the small cubes of speck, let them cook for a few minutes,
add the zucchini and let them cook for few minutes.
At this point add the rice and let it roast.
Add half glass of white wine, let it evaporate and start adding the broth,
little by little stirring continuously.
Let the rice cook for about 15-18 minutes, pay attention not to over cook it. Serve risotto warm.
BUON APPETITO!
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