320 grams of Carnaroli rice, 350 grams of zucchini, 1 liter of vegetable broth, 80 grams of white onions, 100 grams of white wine, 50 grams of butter, 70 grams of Parmigiano Reggiano DOP (to be grated), 1 thread of extra virgin olive oil d olive, 5 mint leaves, fine salt and black pepper to taste.
To prepare risotto with zucchini, let's start with the vegetable broth. Put a saucepan on the fire with clean, unpeeled and cut seasonal vegetables. We rise, add some peppercorns and bring to a boil. In the meantime we proceed by cleaning and finely chopping the white onion. Let's put in a bowl and move to the stove. Pour a little oil in a saucepan and add the onion. Cook over low heat, stirring frequently, for about ten minutes: it will be used to make it wither. If the bottom is dry we can add very little hot stock. Let us raise the heat and pour the rice, let it toast for a few minutes, stirring constantly and making sure that the beans do not burn. As soon as the rice has taken on a lighter color, we can blend with the white wine. Let the alcohol evaporate completely and then add a few ladles of broth. Let us remember that the risotto should not be mixed very much and that the broth should be poured as needed before the rice has completely absorbed it. In the meantime, sprinkle the courgettes, already washed and dried, and grate them through the large mesh of a grater. Halfway through cooking the rice, dip the zucchini in the risotto, stir and continue cooking. Turn off the heat and add the mint leaves by chopping them by hand, the black pepper and then the cold grated parmesan and butter from the refrigerator. Stir and add very little broth to adjust the consistency if it is to serve. Let it rest for a few minutes, covering with the lid, and then serve our risotto!