Risotto Gamberi, Zucchine And Zafferano (Recipe)



  • 300 g rice   (Arborio o Carnaroli)
  • 20 fresh king prawns
  • 3 courgettes
  • 12 courgettes flower
  • 1 small shallot
  • 2 liters vegetable stock
  • 1/2 glass of white wine
  • 1  zafferan small bag
  • 4 spoons extravergin olive oil
  • 30 g butter
  • Salt
  • Peppers


Shell the prawns. Wash ​​the zucchini and cut them into rounds. Wash the zucchini flowers and remove the pistil. Heat in a pan 2 tablespoons of oil, add the shrimp and zucchini and let them jump over high heat for about 5 minutes, add the zucchini flowers, a little salt and pepper and cook everything for a couple of minutes.

Peel and chop the shallot and fry  in 2 tablespoons of oil in a saucepan, add the rice and toast for 2 minutes, stirring with a wooden spoon.

Stir in the saffron dissolved in a little hot broth, pour in the wine and let evaporate almost completely. Pour a ladle of hot stock, stir and continue cooking the risotto combining, as it absorbs more hot broth.

A few minutes before removing from the heat, add the shrimp, zucchini and squash blossoms with their gravy. At the end stir the risotto with butter and serve immediately.


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