Italian
Risotto with Zucchini Cream, Sausage and Burrata
by Marco Rufini · 181K subscribers on YouTube
A creamy risotto from Chef Marco Rufini, combining a velvety zucchini cream, crumbled local sausage with sweet paprika, and fresh burrata cheese. The risotto is toasted dry, then slowly cooked with homemade vegetable broth, finished with Parmesan and cold butter, and topped with the sausage and burrata.
- Difficulty
- medium
Ingredients
9 items- Riso VercelliGigante Vercelli, slow food presidium; a couple of handfuls for one portion
- Vegetable BrothHomemade; made with zucchini scraps, onion, carrot, potato
- Salsiccia LocaleLocal sausage with sweet paprika, crumbled
- ZucchiniOne zucchini, sliced or diced
- Olive OilA drizzle
- SaltA pinch
- ButterA small knob for the cream; cold butter for finishing
- Parmigiano ReggianoGrated, a little
- BurrataOne ball, torn on top
Method
- Toast the rice dry in a pan without any oil until the grains become too hot to hold.
- Add a serving spoonful of vegetable broth to the toasted rice and continue cooking, adding more broth as needed.
- In a separate pan, brown the crumbled local sausage with sweet paprika, then remove and set aside.
- In the same pan, add a splash of water, a drizzle of oil, and a pinch of salt, then cook the zucchini until tender.
- Transfer the cooked zucchini to a blender, add a little vegetable broth and a small knob of butter, then blend until smooth to create the zucchini cream.
- About 5 minutes before the risotto is done, stir in the zucchini cream.
- Finish the risotto with a little grated Parmesan and cold butter, stirring to achieve an 'onda' (wave-like) consistency.
- Plate the risotto, tear a ball of burrata on top, and sprinkle with the crumbled sausage.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
