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
  • 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.