Zucchini risotto

Heat the vegetable stock. Grate the zucchini and cheese and chop the onion.

Sauté the onion in virgin olive oil with a pinch of salt for 10'.

Add the rice and stir. Reduce heat to medium.

Add two ladles of the hot broth and stir while the rice absorbs it. Repeat the process for 17'.

Add the grated zucchini and one more ladle of broth. When most of the broth has been absorbed, add the cheese and stir.

Serve with bresaola or carpaccio.