Ingredients
Ingredients
- pinch of saffron threads
- 125 ml (4 fl oz/½ cup) dry white wine
- 750 ml (26 fl oz/3 cups) chicken stock
- 50 g (1¾ oz) butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 440 g (14 oz/2 cups) risotto rice
- leaves from 2 thyme sprigs
- 50 g (1¾ oz/½ cup) grated parmesan cheese
- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 400 g (14 oz) thin zucchini (courgettes), thinly sliced on the diagonal
- ¼ teaspoon ground nutmeg
- 10 basil leaves, shredded
- 70 g (2½ oz) thinly sliced prosciutto, cut into strips
- 90 g (3¼ oz/⅓ cup) sour cream
Method
1. Soak the saffron in the wine. Pour the stock and 125 ml (4 fl oz/½ cup) water into a saucepan and keep at a low simmer.
2. Melt half the butter in a large heavy-based saucepan. Add the onion and garlic and cook over low heat for about 5 minutes, or until softened but not browned. Add the rice and stir until well coated. Stir in the thyme and season well. Stir in the saffron-infused wine, then increase the heat and cook, stirring constantly, until it is absorbed.
3. Stir in a ladleful of the stock and cook at a fast simmer, stirring constantly. When the stock has been absorbed, stir in another ladleful. Continue like this for about 25 minutes, or until the rice is creamy and tender. Remove from the heat and stir in the remaining butter and the parmesan.
4. Heat the oil in a frying pan and cook the leek, without browning, over low heat for 5 minutes. Add the zucchini and cook for about 5 minutes, or until softened. Add the nutmeg and season well. Stir in the basil, prosciutto and sour cream. Cook, stirring, for 2–3 minutes, or until the sauce thickens.
5. Preheat the oven to 180°C (350°F/Gas 4) and grease a 1.5 litre (6 cup) pudding basin or rounded ovenproof bowl. Cut out a piece of baking paper the size of the basin's base and line the base. Cover with half the rice, pressing it down firmly. Spoon in two-thirds of the zucchini mixture, keeping the remaining third warm in the pan. Press in the last of the rice mixture. Cover with foil and transfer to the oven.
6. Bake for 20 minutes. Remove from the oven and rest for 5 minutes. Carefully unmould the timballo onto a serving plate. Serve the remaining zucchini on the side.
