🥒 Zucchini Risotto with Bresaola della Valtellina IGP and Arugula – Light and Flavorful Recipe
Are you looking for an easy, quick, and flavorful first course? The zucchini risotto with Bresaola della Valtellina IGP and arugula is the perfect solution! It combines the creaminess of risotto with the delicate flavor of crunchy zucchini and the savoriness of bresaola, for a fresh and inviting result 🥩🌿. Great in any season, it’s perfect for those who love simple yet refined dishes without giving up on lightness.
📝 Ingredients (for 4 people)
- 360 g of risotto rice (e.g., Carnaroli)
- 2 zucchini
- 50 g of butter
- 1 glass of dry white wine
- Vegetable broth to taste
- 100 g of Bresaola della Valtellina IGP, cut thick
- Extra virgin olive oil to taste
- Salt and pepper to taste
- A handful of fresh arugula
👨🍳 Step-by-step Preparation
1. Prepare the risotto base:
- In a saucepan, let butter melt, add the rice and let it
- Deglaze with the white wine, let it evaporate, and start cooking by adding the hot broth gradually.
2. Sauté the vegetables:
- Cut the zucchini and the bresaola into julienne.
- In a skillet, sauté the zucchini with a drizzle of EVO oil over high heat for a few minutes, until they become crunchy.
3. Complete the risotto:
- When the rice is almost cooked, add the sautéed zucchini (keeping some aside for decoration) and the bresaola in strips.
- Turn off the heat, add a knob of butter, and stir well for the creaming.
- Let it rest covered for 5 minutes.
4. Serve:
- Distribute the risotto into individual bowls, decorate with the remaining crunchy zucchini and a few leaves of fresh arugula.
- Finish with a sprinkle of black pepper.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
