Let’s start from the preparation of the vegetable broth: we carry a pot on the fire with 1.5 l of water and put in an onion, the carrot, the celery coast and half a tablespoon of salt. Let it boil for about 10 minutes and our broth is ready.
We grate the zucchini and put them aside.
In a pan pour the extra virgin olive oil and fry half a chopped onion.
Add the rice in the pan and toast it for a few minutes.
We die with half a glass of white wine.
As soon as the wine evaporated, we begin to add the broth a little at a time. We continue to add it and stir until the rice is cooked: it will take about 20 minutes.
Halfway through cooking we combine the grated zucchini that we had aside.
When the rice is ready, we pour it in a pan the stracchino and stir by stirring well and melting it.
Finally, we add an abundant dusting of grated Parmesan cheese.
Our creamy risotto zucchini and stracchino is ready! Serve it with a little more cheese and taste it nice steaming!
