I have a small selection of risotto recipes on expatcucina…Don’t ask me why. In fact I do love risotto.
I think among what I have been posting here, my favorite one is the Speck and Goat Cheese Brown Risotto.
The recipe I am sharing with you today involves risotto, but it’s not a risotto per say. it is baked which is why I called it Risotto Casserole…Makes sense?
I served it during my Easter brunch and people whipped if off in no time.
Here is how you make it!
- 250 gr rice for risotto
- 15 g butter
- 1/2 small yellow onion
- 1 package of zafferano powder
- 100 ml white dry wine
- 1 tbsp extra virgin olive oil
- vegetable broth, salt, pepper
- 1/3 cup grated Parmesan cheese
- 100 gr. bacon
- 1 big zucchini
- 70 gr mozzarella cheese (not the fresh kind) or scamorza cheese
In a saucepan saute’ the onion with the olive oil until it gets soft
chop up 1 slice of bacon and add that to the pan, cook until crispy
add the rice and stir a few minutes
Add the wine. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. When the rice is almost cooked, add the package of zafferano powder and stir.
Remove your risotto from the heat and add the butter and a few table spoons of Parmesan cheese.
Slice up the zucchini and grill them on a hot pan. Set aside
Grease a ring-shaped baking pan,
then lay one slice of bacon and one slice of zucchini until the all pan is covered
Pour in half of the risotto then add one layer of mozzarella or scamorza cheese
and cover it with the remaining half of risotto. Sprickle the top with grated Parmesan cheese
Bake at 180 C for about 30 min. Let it set for about 20 min before serving it.