As the World Cup Championship starts tomorrow for the Brazilian team I decided to make this risotto to pay homage to them (or to the South African team or the Australian’s as it’s all green and yellow like their national flag…

. 3 medium green zucchini (courgettes) diced into cubes of 1,5 cm

. 1 clove of garlic chopped

. 320 g of vialone nano rice for risotto

. saffron (about 0,130 g )

. vegetable stock (see pumpkin and zucchine risotto)

. grated parmigiano or grana padano

. 2 tbsp of extra virgin olive oil

Heat the vegetable stock. In a non stick pan heat the olive oil and cook the garlic until golden. Add the zucchini, mix well to flavour and add the rice, toasting it for 1 minute. Add a little quantity of stock each time and mix always and well. After 10 minutes, add salt, ground pepper and the saffron, dissolved in a small quantity of boiling stock. Continue to mix until the ultimate cooking (note that the rice must be “al dente”). Turn off the heat and add the grated parmigiano. Divide into 4 plates and add more grated parmigiano. I hope it will bring fortune to the brazilian team!!!

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