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Zucchini and Saffron Risotto

Zucchini and Saffron Risotto

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Risotto often is considered a time- and labor-intensive dish, but made using a simplified technique we learned in Milan, Italy, the rich, creamy rice can be on the table in under 45 minutes. This vegetarian risotto, a riff on a recipe from “Rachel Ray 50,” gets its vibrant color from saffron-infused cooking liquid and is studded with chunks of green zucchini that have been briefly sautéed. Either Arborio or carnaroli rice works, though the former likely is easier to find in supermarkets.

Tip

Don’t be shy while stirring the risotto. Rather than cook the rice gently, we stir it vigorously—and simmer it briskly—to help release the starch in the grains, resulting in creamy consistency in minimum time.

Ingredients
  • 1

    tablespoon finely grated orange zest, plus 2 tablespoons orange juice

  • ½

    teaspoon saffron threads

  • Kosher salt and ground black pepper

  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    large zucchini (about 1 pound), quartered lengthwise, seeded and cut into ½-inch pieces (about 3 cups)

  • 2

    Fresno chilies, stemmed, seeded and minced or ½ teaspoon red pepper flakes

  • 1

    cup Arborio or carnaroli rice

  • 2

    ounces Parmesan or pecorino Romano cheese, finely grated (1 cup), plus more to serve

  • 2

    tablespoons salted butter, cut into 4 pieces

  • ½

    cup lightly packed fresh basil, chopped

Step 1

In a small saucepan, combine 4 cups water, the orange zest, saffron, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer over medium-high, then cover and reduce to low to keep warm.

Step 2

In a large saucepan over medium-high, heat 3 tablespoons of oil until shimmering. Add the zucchini and cook, stirring only once or twice, until browned at the edges but still crisp-tender, 3 to 5 minutes.

Add the chilies and ¼ teaspoon salt, then cook, stirring, for 1 minute. Transfer to a small bowl and set aside.

Step 3

In the same saucepan over medium-high, combine the remaining 1 tablespoon oil and the rice. Cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes.

Reduce to medium and carefully stir in 3 cups of the saffron water, then bring to a boil. Cook, stirring often and briskly, until the grains are still quite firm at the center, about 8 minutes; adjust the heat as needed to maintain a vigorous simmer.

Step 4

Add the remaining saffron broth and cook, stirring often and briskly, until the rice is al dente, 6 to 8 minutes; the risotto should be loose but not soupy.

If it is stiff and dry, stir in water 1 tablespoon at a time to achieve the proper consistency.

Step 5

Off heat, stir in the cheese and butter. Stir in the orange juice, basil and zucchini mixture. Taste and season with salt and pepper. Serve sprinkled with additional cheese.

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