Zucchini Risotto with Balsamic Vinegar

et’s start with facts: risotto is a typical first course of Italian cuisine, originally from Veneto then spread throughout northern Italy and today present in numerous versions throughout the country. Today we persent to you a very easy and quick yet delicious dish.

Ingredients

• 240 gr Arborio rice
• 1 finely chopped onion
• 4 zucchini cut into cubes
• 80 gr Parmigiano Reggiano
• 120 ml white wine
• 1 lt. vegetable broth
• Thyme
• Zest of 1 lemon
• Extra virgin olive oil
• Salt and pepper
• Traditional balsamic vinegar of Modena. We reccommend the one from Ca dal Non

Procedure

Fry the onions keeping them soft. Add the rice, making it toast. Add two courgettes cut into cubes, then blend with the white wine then start adding the broth, letting it absorb almost completely before adding more. At the end of cooking, about 20 minutes, turn off the heat and add the grated Parmesan. Let it rest covered for 5 minutes before serving. While the rice is cooking, fry the zucchini in hot oil.

Drain and dry the excess oil, salt and add a teaspoon of thyme. Keep warm. Serve dividing the risotto into plates, add a spoonful of fried zucchini, finish with lemon zest and drops of traditional balsamic vinegar.