Risottos are among the most popular and appreciated first courses in the world.
They can be prepared in many different variations, depending on the season in which you are or the foods you prefer. A zucchini and bacon risotto, for example, is particularly tasty and made creamy by the added Philadelphia cheese during the creaming phase of the dish.
- 2 cups of rice
- 3 zucchini
- 1 clove of garlic
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
- 100 g bacon
- 70 g Philadelphia cheese
Check and remove the two ends of the zucchini and then wash and dry them thoroughly.
Cut them into slices or cubes, depending on the aspect you want to give to your dish. In order to obtain a more homogeneous effect, grate the zucchini using a grater with large holes.
In a non-stick pan heat up extra virgin olive oil and a clove of garlic for about a couple of minutes and add the zucchini.
Add salt and pepper and let the cooking continue. The cooking time will vary depending on the size of your zucchini pieces. If grated, the time necessary to soften is less.
When the zucchini are softened add the rice and toast for a couple of minutes. Then add the hot vegetable stock in order to allow the rice to cook. It is important that the vegetable stock is very hot so as not to block the cooking of the rice. In addition, a ladle must be added at a time.
Separately, in a non-stick pan, heat the cubes of pancetta, without adding more fat. Brown the pancetta to make it crispy. When the rice is almost ready, add the bacon and cook for a few more minutes. When cooked, add the philadelphia cheese to give creaminess to your first dish.
Serve it still hot to appreciate it better.
This dish, as all risottos, should be consumed very hot immediately after preparation. Therefore, its conservation is not recommended.
The possible variations for this dish are really many. In fact, the flavor of the zucchini can be associated with other vegetables, such as pumpkin flowers or champignon mushrooms.