Zucchini and Crescenza Risotto

Jun 27, 2022
Risotto zucchine e crescenza

INGREDIENTS

  • 200 g of Carnaroli rice
  • vegetable broth to taste
  • salt to taste
  • 2 large courgettes
  • a clove of garlic
  • extra virgin olive oil to taste
  • salt
  • fresh marjoram
  • 60 g of crescenza (or stracchino)
  • 40 g grated parmesan cheese
  • edible flowers
  • optional anchovies

PROCEDURE

  • Prepare the zucchini cream: wash and clean the zucchini, slice them and cook in a pan with oil and a clove of garlic. Adjust the seasoning. Blend with a little extra virgin olive oil and a few leaves of fresh marjoram.
  • Toast the rice dry in a pan (i.e. without fat, if you prefer use the classic butter and onion).
  • Gradually add the hot vegetable stock and 2/3 of the way through cooking add the courgette cream, stirring.
  • Taste and adjust the seasoning. Stir in the crescenza and parmesan.
  • When plating, remember to tap the bottom of the plate to make the risotto 'sit'.
  • If you mix a little crescenza with a drop of milk you can use it to decorate together with the edible flowers and the marjoram leaves and you can add an anchovy fillet; otherwise form a quenelle and place it in the center of the plate and arrange the edible flowers and the marjoram leaves around it.
  • If you like to add a bit of crunchiness to the dish, you can add some chopped almonds or almond fillets.

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