Cooking Instructions
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Step 1
Add
Getrocknete Tomaten (25 g)
into a bowl and fill it with boiling water to hydrate the tomatoes.
Step 2
Finely mince
Garlic (2 cloves)
.
Step 3
Finely dice
Onion (1/2)
.
Step 4
Thinly slice
Zucchini (1)
. Stack up the slices and cut in half horizontally and then in half vertically to end up with 4 evenly-sized pieces from each slice.
Step 5
Into a sauce pan over low-medium heat, add
Vegetable Broth (720 mL)
.
Step 6
At the same time, into another fry pan over medium heat, add
Olivenöl (30 mL)
. Let warm for 2 minutes.
Step 7
Add the onion and garlic to the oil and mix. Cook for 3 minutes.
Step 8
Add the zucchini. Mix well, then cook for another 3 minutes.
Step 9
Drain the sundried tomatoes and add them to the pan. Season everything with
Sea Salt (to taste)
and
Pfeffer (to taste)
, then add
Risottoreis (195 g)
and
Saffron Threads (as needed)
. Mix together until well combined. Cook for about 2 minutes.
Step 10
Add
White Wine (240 mL)
and continuously mix the rice until all the wine has been absorbed.
Step 11
Add about 1/2 cup of the hot broth and mix continuously with the rice. Once the broth has been absorbed, add another 1/2 cup of broth and so on until all the broth has been added. After you add the last of the broth, cook for about 1-2 minutes or until you reach the desired creamy texture.
Step 12
Remove from the heat and garnish with
frischem Schnittlauch (to taste)
. Serve immediately and enjoy!
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