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Simple Way to Make Ultimate Saffron, zucchine (with flowers) and speck risotto

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Saffron, zucchine (with flowers) and speck risotto

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We hope you got insight from reading it, now let's go back to saffron, zucchine (with flowers) and speck risotto recipe. You can have saffron, zucchine (with flowers) and speck risotto using 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Saffron, zucchine (with flowers) and speck risotto:

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

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 :).

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Common name: Crocus sativus Color: Lilac purple. A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining. Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk.

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