Zucchini risotto

Start with the vegetable broth when making zucchini risotto. Put a pot of clean, unpeeled, and cut seasonal vegetables on the stove. Salt, add pepper grains, and bring to a boil. In the meantime, clean and finely chop the white onion with a knife 1. Put in a bowl and move to the stove. Pour a drizzle of oil into a saucepan and add the onion 2. Cook over low heat for about ten minutes, stirring often: it will help make the onion brown. If the bottom dries out, add very little hot broth 3.

Turn up the heat and pour in the rice 4 letting it toast for a few minutes while stirring continuously and ensuring that the grains do not burn 5. As soon as the rice has taken on a lighter color, simmer with white wine until reduced6.

Let the alcohol evaporate completely, then add a few ladles of simmering broth 7. Remember that the risotto should not be mixed much, and the broth should be poured as needed before the rice has completely absorbed it 8. In the meantime, cut the zucchini, already washed and dried, 9

and grate them with an extra coarse grater 10. Halfway through cooking, place the zucchini in the risotto 11, stir 12.

and continue cooking 13. Turn off the heat and add the mint leaves 14, the black pepper by hand 15,

then the butter 16 and grated Parmesan cheese cold from the fridge 17. Stir and add very little broth to adjust the consistency if needed. Let rest for a few minutes, with the lid on, and then serve your zucchini risotto 18.