Risotto with zucchinis and cherry tomatoes

Preparing the vegetables

Prepare 1 courgette, and cut into small cubes.

Set aside.

Cut 250 g cherry tomatoes in half, and sprinkle with fine salt.

Set aside.

Prepare and chop 1 onion.

In a frying pan over medium heat, pour 4 tablespoons olive oil and when hot, add 1 tablespoon chopped onion, salt and pepper.

Cook for 1 minute without browning.

Pour in the diced zucchini and cook until just tender, but don't overcook.

Season with salt at the end of cooking, and remove to a plate.

In the same pan, over slightly higher heat, add 4 tablespoons olive oil, 1 garlic clove and the herbs of your choice (in this case bay leaf, rosemary, tarragon, sage and thyme).

Cook for 1 minute, stirring to flavour the oil.

Pour in the cherry tomatoes, and cook for around 5-7 minutes, until tender and barely colored.

Remove and discard the herbs and garlic, then transfer to the zucchini plate.

Cooking the risotto

In a bowl, mix together 50 g Parmesan (Parmigiano Reggiano) and 100 g Mascarpone.

Set aside.

In a large saucepan over medium heat, pour in 5 tablespoons olive oil and when hot, add the remaining chopped onion, salt and pepper.

Cook for 1 minute, stirring, without browning.

Pour in 200 g risotto rice and let the rice grains become translucent, stirring constantly.

Pour in 1 glass dry white wine, and stir without stopping...

...until it has been completely absorbed by the rice.

Then pour in a little broth...

...and stir gently until the rice has absorbed it too.

Repeat this operation several times, adding a little stock each time, until the rice is tender and creamy.

It's a bit time-consuming, and you'll have to pay close attention, stirring almost constantly, but that's the secret of risotto.

At the end of the cooking time, lower the heat, add the mascarpone + parmesan mixture, and mix well.

Finishing touches

Add the zucchini and tomatoes, mix well and check the seasoning.

Your risotto is ready.