Saffron vialone nano risotto with fresh zucchini, bacon and Nostrano Valtrompia DOP cheese
A mouth-watering first course that never disappoints! Impress your guests by bringing the flavor of risotto with zucchini and bacon to the table. A mouthwatering variation of the classic risotto alla milanese.
Preparation
- First bring the broth to a boil. Meanwhile, in a frying pan gently stew the zucchini with 2 tablespoons of extra-virgin olive oil and, when well wilted, douse with half a glass of wine, letting it fade completely.
- In another skillet, gently stew the bacon with 1 tablespoon EVO oil, shallots, and bay leaf.
- Add the rice to this pan and let it toast thoroughly, then douse with the other half glass of red wine and let it evaporate, then begin to douse with the boiling broth.
- After about 10 minutes, add the zucchini, bacon, and saffron.
- In the last step , add the butter, Nostrano Valtrompia DOP cheese and stir vigorously, if necessary finally adjust the flavor with a few drops of lemon juice.
- When cooked, turn off and let the rice restfor a minute or so.
Enjoy your meal!
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