Basic creamy risotto

INGREDIENTS

• 100g Arborio rice
• 400ml broth
• 2 tbsp butter
• Zucchini
• Salt
• Pepper
• Two cloves of garlic
• 200ml wine
• 1 cooking cream
• Parmesan

METHOD

1. Grate the zucchini coarsely.
2. Melt the butter in a pan, then press two cloves of garlic and add the zucchini, salt, and pepper.
3. Sauté for a few minutes, then add the wine, cooking cream, and a ladle of broth.
4. Next, add the rice, stirring constantly, and gradually pour in more broth.
5. Continue stirring slowly, adding more broth as the risotto thickens.
6. Once the rice is cooked and the texture is creamy enough, remove from heat and grate Parmesan cheese on top.