Day 28 - Risotto Alla Milanese with Courgette Ribbons

On Wednesday we had this tasty vegetarian risotto which is usually made with bone marrow, due to the fact I didn't really fancy cooking with bone marrow but also so I could make it vegetarian, I did it without. Saffron as you may already know is more expensive by weight than gold, but it's easy to pick up in the supermarkets for not a massive expense, I got a jar for £2.50.

RISOTTO ALLA MILANESE WITH COURGETTE RIBBONS (v)

Serves: 2 People

Prep Time: 5 Minutes

Cooking Time: 20 Minutes

1l of Vegetable Stock
60g of Butter
1 Small Onion, Finely Chopped
300g of Arborio Risotto Rice
A Small Glass of Dry White Wine
2 Good Pinches of Saffron
1 Courgette, sliced into ribbons.
50g of Parmesan, finely grated
Salt & Pepper
Olive Oil

• Melt half of the butter in a large pan on a medium heat with the chopped onion until softened.
• Add and stir in the rice so that it is well coated in the melted butter. Then add the wine, let it evaporate completely and add the saffron.
• Pour in the stock, a ladleful at a time, stirring well continuously. When each addition of stock has almost evaporated add the next ladleful. This should take around 15-17 minutes.
• When the risotto is almost done, turn the heat down to low but continue adding the stock when needed. Meanwhile in a small pan on a medium to high heat melt the rest of the butter and add the courgette ribbons and cook for about 3-4 minutes until softened.
• Add the grated Parmesan and some seasoning to the risotto and mix well. Serve with the courgette ribbons on top and some artisan bread.