Risotto with zucchini and saffron

Recipe for 4 people


  • 360 grams of arborio rice

  • 2 large courgettes
  • 1 shallot
  • 40 grams of butter
  • 20 milliliters of dry white wine
  • 40 grams of Parmigiano Reggiano
  • 200 milliliters of vegetable stock
  • 1/2 LINGOTTO DI ZAFFERANO® Matteo Bertoli


Prepare the vegetable stock. In the pressure cooker put 1 liter of water and add 1 tablespoon of salt, half a onion, a stalk of celery, a courgette and a carrot. Close with the lid and cook for 45 minutes from the whistling of the pressure cooker.

Clean the courgettes and cut them into julienne strips. Slice the shallot and fry in a pan with butter. Now add the zucchini and cook for a few minutes on a high flame.

Add the rice and blend with some white wine. Now lower the heat and continue cooking for about 18 minutes, adding the vegetable stock a little at a time and stirring.

Towards the end of cooking add the grated Parmesan cheese. When cooked, remove the pot from the heat, add the butter and stir in the risotto. Once served immediately serve the hot plate and let your guests have fun grating (grater Microplane) on their plate the LINGOTTO DI ZAFFERANO® Matteo Bertoli in the desired amount.