The creamy risotto with stracchino and zucchini is a truly soft, enveloping, and tasty first course thanks to the stracchino that makes a classic zucchini risotto special. A risotto that is very popular even with the little ones. It can be considered a complete meal having the protein from the cheese, the carbohydrates from the rice, and the zucchini that complete everything. Easy to prepare, it is a valid alternative if you want to bring a different and delicious dish to the table. You can substitute stracchino with taleggio for an even tastier first course.
If you love risottos, here are some delicious ideas.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for preparing creamy risotto with stracchino and zucchini
- 1.5 cups risotto rice
- 2 Zucchini
- Half onion
- to taste Extra virgin olive oil
- to taste Salt
- 4.25 cups Vegetable broth
- 7 oz Stracchino
- 1 oz Parmigiano Reggiano or Pecorino (grated)
- 3 tbsp butter
- to taste lemon zest
Tools
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- 1 Saucepan
Preparation of creamy risotto with stracchino and zucchini
Coarsely chop the onion. Sauté it with a drizzle of extra virgin olive oil in a saucepan.
Add the rice. When the rice is toasted, deglaze with hot vegetable broth. Then add the zucchini and cook by gradually adding the vegetable broth, stirring often, and seasoning with salt to taste.
Once cooked, remove the risotto from the heat, add the cold butter and grated cheese. Mix in the stracchino, adjust with salt and pepper, and perfume with grated lemon zest. Let rest for two minutes and stir vigorously. Serve the rice hot.
Storage
Store the rice in the fridge for a couple of days.
What can I use instead of stracchino?
Spreadable cheese
What type of rice was used?
Carnaroli.
