Risotto with round courgettes and aromatic herbs
Ingredients for 4 people
- 320 g Carnaroli rice (high quality risotto rice)
- 2 courgettes
- 1 shallot
- 30 g Pecorino cheese
- mixed aromatic herbs
- paprika
- coriander seeds
- mustard seeds
- 1 tablespoon each of minced garlic and parsley
- white wine
Preparation
- Chop the shallots and fry them, add the courgette cut into small cubes, the parsley with the garlic and cook for 10 minutes.
- Add the rice, toast it and blend in half a glass of wine.
- Pour the stock in a little at a time and halfway through cooking add a mixture of aromatic herbs, paprika and mustard and the coriander seeds previously crushed in a mortar.
- Cream and stir the risotto with a little oil and the Pecorino cheese.
