Timballo of Leek, Zucchini and Basil

Name: Timballo of Leek, Zucchini and Basil
Yield: Serves 4
Ingredients: 70 g (2½ oz) thinly sliced prosciutto, cut into strips; 10 basil leaves, shredded; 90 g (3¼ oz/⅓ cup) sour cream; 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; 1 onion, finely chopped; 2 garlic cloves, crushed; 440 g (14 oz/2 cups) risotto rice; 50 g (1¾ oz) butter; 750 ml (26 fl oz/3 cups) chicken stock; 125 ml (4 fl oz/1½ cup) dry white wine; pinch of saffron threads

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

pinch of saffron threads
125 ml (4 fl oz/1½ cup)

Main course
Side dish
Gluten-free

Method

Soak the saffron in the wine. Pour the stock and 125 ml (4 fl oz/½ cup