Risotto alle Zucchine

prep time: 5 minutes; cooking time: 30 minutes

Risotto will always make a marvelous impression on guests and family; it is, however, very simple to prepare and it takes only about 35 minutes to make. All you need is a little bit of patient (it requires about 20 minutes of frequent stirring).


Ingredients (4-6 people):

• 5 cups vegetable or chicken broth
• 1/4 onion
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 cup rice
• 1/4 cup white wine
• 4 zucchini
• 1 cup Romano or Pecorino cheese
• 1/4 cup creamy cheese such as Bel Paese
• Parsley to decorate

Equipment:

• Kitchen scale, measuring cups & spoons
• 2 large saucepans/pots
• Cutting board
• Sharp knife
• Wooden spoon

Steps:

1. Fill a large pot with broth. Bring to boil then set aside.
   
2. Wash and slice zucchini, and dice onion
3. Melt butter in large saucepan over medium heat; add olive oil, onion, and sauté for a couple of minutes (until onion gets slightly golden)
4. Add zucchini and cook for 5 minutes, constantly stirring.
5. Turn up the heat and add rice. Toast in the pan for 2 minutes then add the wine.
6. When the wine is completely evaporated turn to low/medium heat. Then add one cup of broth
7. Cook until broth is completely absorbed, then add another cup
8. Keep adding ladlefuls of broth allowing each ladleful to be absorbed before adding the next
9. Cook for about 20 minutes, until rice is soft
10. Turn off the heat, and add Bel Pauese cheese and 1/2 cup of Romano cheese.
11. Place in serving plates then sprinkle each plate with parsely and Romano cheese.

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