Ciao Gusto Ciao Gusto

Sidebar

Off-Canvas Sidebar

The new Off-Canvas sidebar is designed for multi-purposes. You can now display menu or modules in Off-Canvas sidebar.

Subscribe to our monthly newsletter

Subscribe to our monthly newsletter

Would you like to receive Italian Recipes and Cooking Tips monthly directly into your mailbox?

Then subscribe for free to our newsletter

ITALIAN RECIPES BY:

  2. Home
  3. Course
  4. Aperitivo
  5. Pumpkin flowers stuffed with anchovies

Risotto with courgettes, courgette flowers, almonds & Parma ham

glutenFree risoGallo risotto

Buy

Print

 

Share with friends

Risotto with courgettes, flowers, almonds & Parma ham
  • 43%
    851.3 kcal
  • 42%
    21.16 g
  • 60%
    54.23 g
  • 25%
    66.72 g
  • 0%
    0.728 g

    Preparation time

    0:20 min

    Cooking time

    0:25 min

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • 280 g Riserva 1856 Carnaroli rice
  • 1 litre hot chicken or vegetable stock
  • 10 courgette flowers, cleaned, washed and dried
  • 20 Noberasco organic almonds, blanched
  • 2 small shallots, finely chopped
  • 3 fresh spring onions
  • 2 medium-sized trumpet courgettes
  • 100 g butter
  • 50 g Parma ham, cut into sticks
  • 50 g Parmareggio Parmigiano Reggiano
  • 6 tbsp. Filippo Berio extra virgin olive oil
  • a bunch of basil
  • 7/8 fresh mint leaves
  • 1 glass dry white wine
  • 1/2 tsp. powdered cardamom
  • oil (for frying the onions)
Read

Method

  1. Heat the ham in a small pan for 1 minute, then drain and dry well.
  2. Cut the courgettes into cubes and the almonds into thin strips.
  3. In a saucepan, soften the shallot with 4 tablespoons of oil and 40 g of butter, then add the chopped courgettes and half of the almonds.
  4. Simmer until the flavours blend; then add the rice and stir well with a wooden spoon.
  5. Pour wine over the rice and let it reduce.
  6. Continue cooking by adding the hot stock a little at a time.
  7. Meanwhile, deep-fry the spring onions which you have previously cut into strips and placed in cold water to make them curl up.
  8. In a separate frying pan, fry the ham over a high heat until it gets crispy.
  9. When the rice is 3/4 cooked, add the courgette flowers cut into quarters.
  10. When the risotto is ready, add the remaining butter and the Parmigiano Reggiano, then beat well to make it creamy.
  11. Add the cardamom, the remaining oil, mint and basil.
  12. Serve in warm dishes, garnishing with the crispy ham, the remaining almonds and the deep-fried spring onions.
Read

Chef's tip

If you want to serve this dish to a vegetarian, just omit the Parma ham. You can also turn this recipe vegan by replacing the butter with olive oil and omitting the Parmesan cheese.

Serving suggestion

Goes well with almost any kind of dish, be it vegetable, cheese or meat-based.

Wine selection

Chardonnay, Sauvignon blanc, Gewürztraminer, Dolcetto d'Alba or Chianti.

Family tip

You can enrich this risotto by adding saffron to the sautéed vegetables.

Dish history

Risotto with courgettes is a healthy and nourishing dish for summertime. Although prepared with simple ingredients, such as courgettes, courgette flowers, Parma ham and Parmigiano Reggiano, it has and incredibly delicious and refined taste. Easy to cook, this recipe can be modified according to personal tastes and requirements, allowing everyone to enjoy it. Thanks to its mild aroma, it makes the ideal dish for children as well.

 

Joomla! Debug Console

Session

Profile Information

Memory Usage

Database Queries