Italian
Risotto with Zucchini and Pancetta
by Giallozafferano · 2.9M subscribers on YouTube
A creamy risotto featuring tender zucchini and crispy pancetta, finished with Parmigiano Reggiano and butter for a rich, comforting dish.
- Difficulty
- easy
Ingredients
9 items- 150 gPancettareserve a handful for garnish
- 500 gZucchini
- 320 gCarnaroli Rice
- 50 gWhite Wine
- 1 lVegetable Brothhot
- Fine Saltto taste
- 50 gCold Butter
- 100 gParmigiano Reggiano DOPgrated
- Black Pepperto taste
Method
- Cut the pancetta into small cubes. Fry in a pot over medium-low heat for about 6-7 minutes until crispy. Reserve a handful for garnish.
- Add the diced zucchini and cook for a few minutes.
- Add the carnaroli rice and toast for a minute, stirring. Deglaze with white wine.
- Season with salt and stir.
- Gradually add the hot vegetable broth, stirring often, and cook until the rice is al dente (about 15-18 minutes).
- Remove from heat. Add cold butter and grated Parmigiano Reggiano. Stir vigorously to mantecare. Add black pepper to taste.
- Serve immediately, topped with reserved crispy pancetta.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
