Risotto - Zucchini and saffron cream with crumbled speck and walnuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grate the zucchini and let them strain under a weight for about 1 hour to release excess water. Cook them in a pan with a little salt until dry and soft.

Step 2

Blend the zucchini with taleggio, saffron, olive oil, and grated parmesan until smooth and creamy.

Step 3

Place the speck and walnuts in a pan on low heat and cook until dry and crisp, then crumble them and keep aside for garnish.

Step 4

Heat olive oil and butter in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 5

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 6

Halfway through cooking, add the zucchini and taleggio cream and continue cooking while adding stock and stirring until the rice is creamy and al dente.

Step 7

Serve the risotto and finish with the crumbled speck and walnuts on top.