How to make
The parmesan is grinded or cut into flakes and it is set aside for sprinkling at the end.
The chicken or vegetable broth is heated over low heat and kept hot, until it's time to use it.
Chop the shallots along with the garlic and fry for 2-3 minutes in olive oil over moderate heat.
Add the zucchini, unpeeled and grated on a coarse grater. Stew it for about a minute or two and then pour the Arborio rice. Fry for 1 minute, by stirring at all times.
Pour the wine and stir for another minute.
Add half of the hot broth and cook, until it is absorbed, then top up with the rest, until it is also absorbed by the rice. The dish is stirred constantly to release the starch and give the risotto a creamy appearance without the grains becoming mushy. Boiling with the broth should take no more than 13 minutes.
Once ready, add the butter and half of the parmesan cheese for extra creaminess.
Stir the zucchini risotto and serve it immediately, by sprinkling the remaining parmesan and as much black pepper as you like.
Salt is added only if the broth has not been salted beforehand.
Enjoy your meal!
