Risotto with saffron and courgettes

Method

1. In a saucepan sauté the courgettes in 30 g oil. 
2. Skin the sausage and crumble into a non-stick pan. Cook gently and pour off any fat. 
3. In a heavy bottomed saucepan soften the onions in 30 g butter. 
4. Add the rice and stir well to coat. 
5. Add the wine and cook until it has evaporated. 
6. Add the saffron and a ladleful of hot stock. When the stock has been absorbed add further amounts as necessary. 
7. When the rice is cooked remove from the heat and stir in the butter, Parmesan, courgettes and sausage. 
8. Divide between 4 warm plates and serve immediately.

Chef's tip

If you want to serve this dish to a vegetarian, just replace the beef stock with a vegetable stock and omit the sausage. You can use some diced smoked tofu instead, if you prefer.

Serving suggestion

Serve with vegetables or with a meaty main course.

Wine selection

Bardolino DOC, Gutturnio, Bonarda, Refosco.

Family tip

For this recipe you can either use Arborio or Carnaroli rice.

Dish history

If you like delicate but distinct tastes, this recipe will amaze you and your guests: this risotto in fact combines the strong flavour of the sausage with the delicacy of the courgettes, while crowning both with saffron threads. The Arborio risotto rice allows a perfect fusion of all the ingredients, creating a creamy, delicious dish. Thanks to the richness of its colours, it will make your table look divine too! We suggest you serve it with some Parmesan flakes and a nice glass of full bodied red wine.