Creamy Zucchini and Stracchino Risotto
Creamy Zucchini and Stracchino Risotto is a first course easy to prepare, creamy, tasty and perfect for a dinner with family or friends.
| season | Summer, Spring |
| Ingredients | The 11 of the |
| Ease of the | Easy to do so |
| Ready in | 35 minutes |
Creamy Zucchini and Stracchino Risotto
Not all risottos are elaborate and complicated, indeed! Many are a single simplicity and prepare in half an hour or so. Like this risotto zucchini and stracchino: creamy, delicious and perfect for the whole family!
The risotto with zucchine is a classic, with its delicate taste but it can be poorly tasty. A great way to give it a touch of flavor and creaminess is just the creaming with the we will put stracchino it in the pan when the rice is cooked and we will melt it, so that it wraps the rice and zucchini well. If we want a more decisive taste, we can replace the stracchino with the crescenza.
As for the zucchini, I chose to grate them with a grater with wide teeth, but nothing prevents you from grating thinnerly grating or, on the contrary, leaving them in pieces. Keep in mind, in the latter case, that they will need a few more minutes to cook well.
The addition during the creaming cheese enriches the dish even more and there is no need to add the butter, because the result is still a creamy, sleek and enveloping risotto!
I recommend to taste it nice warm with a sprinkled with grated cheese on top and, if they do not have to eat it even the children, a little bit of black pepper.
The risotto zucchini and stracchino is an ideal first course for a dinner with family or friends: I’m sure everyone will like it! Try it too, I recommend, and then let me know in the comments if you liked it and if you customized it in some way.
How to make: Creamy Zucchini and Stracchino Risotto
Creamy Zucchini and Stracchino Risotto
Ingredients
Method
- Let’s start from the preparation of the vegetable broth: we carry a pot on the fire with 1.5 l of water and put in an onion, the carrot, the celery coast and half a tablespoon of salt. Let it boil for about 10 minutes and our broth is ready.
- We grate the zucchini and put them aside.
- In a pan pour the extra virgin olive oil and fry half a chopped onion.
- Add the rice in the pan and toast it for a few minutes.
- We die with half a glass of white wine.
- As soon as the wine evaporated, we begin to add the broth a little at a time. We continue to add it and stir until the rice is cooked: it will take about 20 minutes.
- Halfway through cooking we combine the grated zucchini that we had aside.
- When the rice is ready, we pour it in a pan the stracchino and stir by stirring well and melting it.
- Finally, we add an abundant dusting of grated Parmesan cheese.
- Our creamy risotto zucchini and stracchino is ready! Serve it with a little more cheese and taste it nice steaming!
