Zucchini risotto with parmesan

First, chop the onion finely and fry it in a pan with a little olive oil.

Add the crushed garlic and fry for a few more minutes.

Add the rice to the pan and let it cook until golden, then gradually baste with the stock. Here's an important rule for preparing risotto - always add just enough stock to cover the rice and then leave until the stock is absorbed.

Meanwhile, grate the zucchini and parmesan.

When the rice is almost ready, add the grated zucchini.

Once the rice is completely cooked (it should remain a little al dente), add the butter and grated parmesan cheese. At this point I wouldn't cook it anymore, just stir it and let it sit on the stove. This is my own trick for a perfect risotto - the parmesan and butter should only be added at the end to preserve their unmistakable flavor and creaminess.

Finally, season the risotto with salt and pepper.