Zucchini and Saffron Risotto
- Makes4 servings
- Cook Time35 minutes
- 2
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.