Ingredients – Serves 4:
- 320 g Arborio rice
- 3 dark green zucchinis
- 80/100 g fresh goat cheese
- About 1 liter vegetable broth
- 100 ml dry white wine
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
- Fresh chives q.b. (optional)
Cut the zucchinis into small cubes and sauté them in a pan with oil and onion. Brown them without fully cooking. Remove the browned zucchini cubes and, in the same pan, toast the rice.
Deglaze with white wine and let it evaporate before proceeding with the traditional risotto cooking method: add vegetable broth and continue cooking, adding more broth as the previous amount is absorbed. After about 10 minutes of cooking, add the zucchini cubes.
Cook for another 5 minutes, season with salt and pepper to taste. Remove the pan from the heat and add a knob of butter to cream. Let it rest for a couple of minutes, then divide the zucchini risotto into individual plates. Top with a quenelle of goat cheese, a drizzle of oil, and a sprinkle of chives if desired.
