Rondini (Round Zucchini) Stuffed with Rice and Pancetta
Ingredients
- Ingredients
- 8 Zucchini
- 8 slices Pancetta
- 1 onion
- 2 Tbsps butter
- 1 bay leaf
- 125 milliliters dry white wine
- 600 milliliters Chicken broth
- 250 grams Arborio rice
- 80 grams Parmesan (freshly grated)
- salt
Preparation steps
Peel the onion, finely chop and sauté in hot butter. Add the rice and sauté with the onion. Deglaze with wine, let boil until liquid evaporates, then pour in enough broth so that the rice is just covered and let simmer, stirring occasionally. Add the bay leaf and continue to simmer the rice, gradually pour in the remaining broth and cook a total of about 15-20 minutes or until done. The risotto should be creamy, and the rice should be al dente.
Rinse the rondini, remove the top to create a lid and scoop out the seeds and pulp. Cut the pulp into small cubes. Add to the rice 5 minutes before the end of cooking. Remove the bay leaf.
Blanch the rondoni shells in salted water for about 5 minutes.
Pierce the pancetta with toothpicks and brown in a non-stick pan.
Stir the Parmesan into the risotto and season with salt and pepper. Spoon into the rondoni and serve garnished with pancetta skewers.
