Fish with saffron
10 recipes
Zucchini stuffed with risotto round
ingredients
servings
5
Iodized salt
to taste
Vegetable broth
to taste
Extra virgin olive oil
to taste
Grated Parmesan cheese
4 spoons
Saffron
to taste
Onions
1 half
Red peppers
1 half
Milano Salami
100 grams
Rice
150 grams
Courgette
5 unit
single courses from Italy
Zucchini stuffed with risotto round
Zucchini stuffed with risotto round
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A single dish, delicate taste, but enriched with a stuffed risotto with saffron and peppers and salami Milano.
preparation
step 1
For the vegetable broth, putting in a pot acclimatize adding salt, coarsely chopped vegetables, a carrot, a zucchini, an onion and a shank sedano.Sobbollire boil over low heat for 3 hours
step 2
Take a large pot, fill it of water, add the washed zucchini and salt. As soon as the water starts to boil, simmer 10 minutes, drain the zucchini and allow to cool.
step 3
Prepare the risotto. In a saucepan pour a dolio wire and fry the finely chopped onion. As soon as the onion begins to brown, add the rice and turn with a wooden spoon.
step 4
Combine the Milano salami cut up the peppers and cut into cubes. Saute a few minutes and add the broth. Five minutes before the end of cooking to put the saffron and salt to taste.
step 5
Leave a little rice al dente. Cut the cap top of the courgette and with a corer or with a knife and a teaspoon, empty the pulp, leaving a thickness of three millimeters.
step 6
Arrange the drained zucchini in a colander upside down, so you lose water.
step 7
Fill the zucchini with rice and place in an oiled baking dish.
step 8
Cover with the caps and pour a dolio wire on zucchini.
step 9
Bake at 170 degrees for 30 minutes
step 10
Cool and serve the zucchini stuffed with risotto round.
