Zucchini Risotto

so that the rice absorbs almost all the liquid before adding more. Stir occasionally to prevent the rice from sticking to the bottom.

8. Continue adding the broth and stirring for about 15-18 minutes. The risotto should be creamy, but still al dente. It is important to taste to adjust the cooking to your liking.

9. At the end of cooking, adjust the salt and pepper to your taste.

10. Remove the risotto from the heat and stir it with the remaining butter and grated Parmesan, mixing vigorously to obtain the classic wavy consistency of the risotto.

11. Let the risotto rest for a couple of minutes before serving; this helps develop the flavors and creaminess.

12. Serve the risotto hot. If you like, you can garnish each plate with some fresh zucchini blossoms for a touch of color and a light floral note.

Dish trivia: The zucchini risotto is a classic of Italian cuisine, particularly appreciated for its lightness and versatility. It can be enriched with the addition of shrimp or speck for a tastier version. Furthermore, it is a dish that lends itself very well to leftovers: if you have any left over, you could use it to prepare delicious arancini or rice fritters.