-250g of rice (better special risotto) but the round

-Half liter of chicken or vegetable broth

-Olive oil


-Pepper and salt

-2-3 elongated zucchini

-1 onion

-160ml of white or dry wine

-Grated Parmiggiano cheese

Choose 2 or 3 medium sized zucchini, wash them well and then remove the tips and cut them into small cubes.

Meanwhile, heat half a liter of broth water, remembering to keep it on low heat because you will need it throughout the preparation.

Now take an onion, clean it and chop it finely; then fry it in a pan with some extra virgin olive oil. Add the zucchini along with a ladle of broth, stir and cook for about 5 minutes over medium heat, allowing the broth to reduce. Add salt and pepper to taste.

Now take the zucchini out of the pan, put a dash of oil and pour the rice to be toasted over high heat for a couple of minutes; then moisten it with wine and, when the alcohol has evaporated, add the zucchini again and another ladle of broth.

Stir well and continue to simmer for 12-13 minutes. Each time the broth evaporates, add ladles of more broth. This way the rice will cook little by little and we will moisten it. This is the trick with risotto. When the risotto is ready, remove it from the heat and add the butter and grated Parmesan cheese. This final step is what gives the risotto all the creaminess. You can also sprinkle it with a handful of pepper and parsley. Translated with (free version)

This dish is delicious and quite easy to make. Buona ricetta!

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