How to make
Grate the zucchini and set them aside to drain.
Finely chop the onion and garlic and fry them in the butter, which is melted on moderate heat (only about 40 g of it).
After four minutes, add the zucchini and cook, until they soften.
Pour the rice, without washing it beforehand and stir for about three minutes. Season with salt and black pepper.
Now, if desired, you can also add about 100 ml of white wine and stir, until it evaporates before proceeding to the next step.
Pour the hot broth in parts. Until one part of the liquid has been absorbed by the Arborio rice, do not add the next. Stir at all times, so that the rice releases more starch and the risotto becomes creamy.
Cooking the rice should not exceed 14 minutes or as much as indicated on the package of the particular variety. In addition to Arborio, you can also use another rice suitable for risotto.
Finally, add the mascarpone, some of the grated parmesan and the remaining butter, and more salt and black pepper, if needed.
Stir, until the butter and cheeses have melted.
Serve the delicious zucchini and mascarpone risotto sprinkled with parmesan flakes and garnish each portion with aromatic fresh basil leaves.
Enjoy your meal!
