{"id":3294,"date":"2023-07-28T08:53:32","date_gmt":"2023-07-28T06:53:32","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3294"},"modified":"2024-06-20T11:46:36","modified_gmt":"2024-06-20T09:46:36","slug":"risotto-with-saffron-and-courgettes","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/28\/risotto-with-saffron-and-courgettes\/","title":{"rendered":"RISOTTO WITH SAFFRON AND COURGETTES"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
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    Preparation time – 10min<\/div><\/li>
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    Cooking time – 20min<\/div><\/li>
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    Difficulty – easy<\/p>\n<\/div><\/li>

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    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 300 g Gran Gallo Arborio Risotto rice<\/span><\/li>\n
      • 100 g courgettes, diced<\/li>\n
      • 1,2 litre hot beef stock<\/li>\n
      • 80 g butter<\/li>\n
      • 70 g sausage<\/li>\n
      • 50 g Filippo Berio extra virgin olive oil<\/span><\/li>\n
      • 40 g Parmareggio Parmigiano Reggiano, grated<\/span><\/li>\n
      • 1 glass white wine<\/span><\/li>\n
      • 1 onion, chopped<\/li>\n
      • 1 tbsp. saffron threads<\/li>\n
      • >> Our wine selection:<\/li>\n
      • Bardolino DO<\/span>C<\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. In a saucepan saut\u00e9 the courgettes in 30 g oil.<\/li>\n
          2. Skin the sausage and crumble into a non-stick pan. Cook gently and pour off any fat.<\/li>\n
          3. In a heavy bottomed saucepan soften the onions in 30 g butter.<\/li>\n
          4. Add the rice and stir well to coat.<\/li>\n
          5. Add the wine and cook until it has evaporated.<\/li>\n
          6. Add the saffron and a ladleful of hot stock. When the stock has been absorbed add further amounts as necessary.<\/li>\n
          7. When the rice is cooked remove from the heat and stir in the butter, Parmesan, courgettes and sausage.<\/li>\n
          8. Divide between 4 warm plates and serve immediately.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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              Chef’s tip<\/h3>\n

              If you want to serve this dish to a vegetarian, just replace the beef stock with a vegetable stock and omit the sausage. You can use some diced smoked tofu instead, if you prefer.<\/p>\n

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                Serving suggestion<\/h3>\n

                Serve with vegetables or with a meaty main course.<\/p>\n

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                  Wine selection<\/h3>\n

                  Bardolino DOC,\u00a0Gutturnio, Bonarda, Refosco.<\/p>\n

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                    Family tip<\/h3>\n

                    For this recipe you can either use Arborio or Carnaroli rice.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                      Dish history<\/h3>\n

                      If you like\u00a0delicate<\/strong>\u00a0but\u00a0distinct<\/strong>\u00a0tastes, this recipe will amaze you and your guests: this risotto in fact combines the strong flavour of the sausage with the delicacy of the courgettes, while crowning both with saffron threads. The Arborio risotto rice allows a\u00a0perfect fusion<\/strong>\u00a0of all the ingredients, creating a\u00a0creamy<\/strong>, delicious dish. Thanks to the richness of its colours, it will make your table look divine too!\u00a0We suggest you serve it with some\u00a0Parmesan flakes<\/strong>\u00a0and a nice glass of full bodied\u00a0red wine<\/strong>.<\/p>\n

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