Risotto with courgette flowers, sausage and saffron is an exquisite and delicate recipe. A perfect mix of flavours of meat and vegetables together with the saffron and parmesan cheese for your palate.
One of the most popular first course, risotto is an alternative to pasta dish free from wheat. The use of courgette flowers together with the courgette, sausage and saffron make this risotto an authentic rustic and delicious recipe, very typical from a countryside place like my region, Marche.
When in season, we use courgette flowers for many recipes, whether it is fried, a pizza topping or to create a nice pasta white sauce. We like to combine them with sausage, speak, guanciale or pancetta and the use of the saffron is just a touch of spice, which is one of a biggest production in le Marche.
So here is this popular Italian risotto!
For 2 people:
200g Carnaroli rice
6 courgette flowers
2 small organic courgette
2 plain Italian sausages
2 small shallots
1 garlic clove
1 teaspoon of saffron
1/2 glass go dry white wine
700/800ml vegetable stock
a knob of butter
4 tablespoons of extra virgin olive oil
salt and black pepper
20g Parmigiano Reggiano
Once the vegetable is dry cut the courgettes into small pieces and the courgette flowers into strips. Chop the shallots. In a non-stick pan, add olive oil, shallots and garlic clove. Fry this at medium/high heat. When golden brown add the sausages.
When the garlic and shallots starts to become golden in colour, add the sausages without the skin and with a fork start to mash them until you get a sausage ragu' and fry for a few minutes until it starts to became golden brown.
Sauté and blend with the wine for a few minutes or until evaporated, over a low heat.
Add the courgette, fried all together for 3 -4 minutes constantly by combining all ingredients with a spoon so it cooks all together. Cover with a lid for another 3-4 minutes on a low heat.
Remove the lid and the garlic clove, add the courgette flowers, mix further a spoon and let it cook for a minute. Now add the rice, toast it for 2-3 minutes over a medium heat and then start to add two ladles of vegetable broth, enough to cover the rice and cook it gradually by repeating the same every time the water reduces. Keep mixing with a spoon while the risotto is cooking. This should take around 20 minutes - check the cooking times on the packet of risotto as this vary from brand to brand. Use your judgement, risotto should be al dente but you may like to cook this more. If you need more stock, prepare some more in case you need to add for extra cooking. Five minutes before your cooking time, add the saffron previously dissolved in a few ladles spoons of the hot broth, mix and taste for salt and black pepper. Keep in mind, Italian sausages are already seasoned with salt and pepper, so taste before adding more.
Your rice should be ready by now and when the risotto looks not too dense, it is time to remove this from the heat and keep on the side. Add the butter and half of the parmesan cheese and quickly mix them into the rice. Let it rest for a few minutes then serve with some parmesan cheese on the top. Enjoy this beautiful full of flavour Risotto con salsiccia, fiori di zucca e zafferano with a well recommended dry white wine! :)
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