1 onion, 2 ribs of celery, 2 carrots, coarse salt, 1 fresh spring onion, 400 grams of courgettes, parsley, extra virgin olive oil, 320 grams of carnaroli rice, salt up to 100 grams of smoked scamorza, black pepper
To start, prepare the broth by placing the carrot, celery, onion and coarse salt in a pot full of water, and boil for at least 30 minutes. Then wash and cut the courgettes, the onion and chop the parsley. Let's heat a little oil in the pan, then let's throw in these last 3 ingredients and let it brown for good, stirring occasionally. Then we also add the rice and let it flavor well. We also add the courgettes, season with salt and then put some vegetable broth ladles which we will continue to use from time to time until cooked and let cook. Slice and cut the smoked scamorza cheese into small pieces and add it to the fire together with the black pepper and parsley. Our risotto is ready! Enjoy your meal!