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Dear food lovers and fans of authentic flavors, welcome to “The secrets of zero-waste Sicilian cuisine. This recipe not only enhances every part of the zucchini and flowers, but encourages the use of homemade broth to reduce waste. I wrote a book that might interest you! If you are curious to know more, you can find more information at the following links: https://santellionline.it/products/ai... Also on Amazon https://www.amazon.it/Ai-vostri-ordin... ------------- Ingredients: (for 4 people) 320 g of risotto rice (Carnaroli or Arborio) 2 courgettes with flowers (let's not waste anything, we also use the flowers!) 1 small onion 1 litre of homemade vegetable stock (carrots, onions, celery, tomato) 1 tablespoon of tomato pulp 1/2 glass of dry white wine 4 tablespoons of extra virgin olive oil 30 g of cold butter for stirring 50 g of grated parmesan cheese A few leaves of fresh basil (optional) Salt and pepper to taste -------------------------- Method: Prepare the courgettes and courgette flowers: Remove the flowers from the courgettes and set them aside. Cut the courgettes into julienne strips, without peeling them: we will use all the vegetables, to avoid waste. Zero Waste Vegetable Broth: Prepare the vegetable broth using vegetable scraps that you have available: carrots, celery, onion and tomato. Zero Waste Tip: reuse vegetable peels and leaves (well washed) for the broth. Stew the chopped onion with a drizzle of extra virgin olive oil. Add the courgettes into julienne strips and cook over medium heat. Add a tablespoon of tomato pulp and half a glass of water. Season with salt and cook until the courgettes become soft but remain crunchy. Preparation of the Risotto: In a large pan, pour a drizzle of oil and add the rice. Toast the rice over medium heat until it becomes translucent. Blend it with the white wine and let it evaporate completely. Add the vegetable broth a little at a time, stirring and adding more broth only when the previous one has been absorbed. After about 10 minutes of cooking, add the courgettes to the risotto and continue cooking until the rice is al dente. When the risotto is almost ready, add the finely chopped courgette flowers to add colour and flavour, avoiding waste. With the heat off, add the cold butter and parmesan, stir until you get a creamy consistency. Season with salt and pepper, and garnish with fresh basil, if you have it. Complete with a drizzle of raw extra virgin olive oil. -------------------------- FOLLOW ME TO STAY UPDATED IG: / ritamonforte_ FB: https://www.facebook.com/rita.monfort... Leave a comment and tell me which recipe you would like me to make