Risotto with zucchini and speck

chef

Diego Ponzoni

Serve 6

Prepare the broth following the instruction on the package. In a saucepan,  with 40 g. of butter sauté the chopped onion ; add the rice and toast it for few minutes, then deglaze with the white wine and let it to evaporate. At this point gradually incorporate the prepared boiling broth. Five minutes from the end, add the zucchini sauce and the speck cut into strips. When the rice is cooked, remove from the heat and stir in the remaining butter and grated parmigiano reggiano, then serve.

Utilizzare Speck riportante in etichetta la dicitura senza glutine.