INGREDIENTS

Ingredients for 4 people

300g of risotto carnaroli

3 Buffalo mozzarella

3 Tablespoon of grated Parmigiano Reggiano

2 Large zucchini

10 Fresh leaves of basil

3 Tablespoons of extra virgin olive oil

 

METHOD

  1. In a large pot bring some water the boil add some salt and simmer for 5 minutes the zucchini whole. With a pair of tongues fish the zucchini out of the water and place them in a bowl with cold water. 

  2. Pour the rice into the simmering water and boil it stirring for 18 minutes. Slice the zucchini and place them in a large bowl. Take the buffalo mozzarella and rip them into small pieces the size of a walnut and with the basil add them into the bowl. When the rice is cooked drain and add into the bowl with the zucchini and mozzarella

  3. Add the oil and the Parmigiano and give it a good mix. Serve warm

Buon Appetito!  

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