INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

8 ZUCCHINI (IF THEY ARE WITH THE FLOWERS, US THEM TO GARNISH)

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1 LB. RICE, NOT PARBOILED

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8 OZ. TALEGGIO CHEESE

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5 TBSPOONS EXTRA VIRGIN OLIVE OIL

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2 TBLSPOONS UNSALTED BUTTER

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5 SHALLOTS, FINELY CHOPPED

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SALT

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FRESH PARMIGIANO REGGIANO CHEESE, GRATED

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2 QUARTS ( 2 L.) OF BOILING SALTED WATER OR VEGETABLE BROTH

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RECIPE

IN LARGE SAUCEPAN, OVER MEDUM HEAT, PLACE THE OLIVE OIL AND BUTTER. ONCE THE BUTTER MELTED ADD THE SHALLOTS AND SAUTEE.

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WHEN THE SHALLOTS ARE GOLDEN, ADD THE ZUCCHINI, THINLY SLICED.

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COOK UNTIL THE ZUCCHINI ARE TENDER AND START TO BROWN. ADD SALT.

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ADD THE RICE AND COOK A FEW MINUTES, STIRRING

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START ADDING THE BOILING WATER OR BROTH, ONE TO TWO LADELS AT A TIME, AND LET EVAPORATE AFTER EACH ADDITION. KEEP ON ADDING THE LIQUID UNTIL THE RICE IS COOKED

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WHEN THE RICE IS COOKED, TURN OFF THE HEAT AND ADD THE TALEGGIO CHEESE. STIR UNTIL THE CHEESE IS COMPLETELY MELTED. MAKE SURE YOU HAVE ENOUGH SALT, IF NOT, ADD MORE. LET STAND 5 MINUTES COVERED, BEFORE SERVING.

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SERVE YOUR "RISOTTO ZUCCHINI E TALEGGIO" WITH GRATED PARMIGIANO REGGIANO CHEESE AND , IF YOU HAVE THEM, GARNISH WITH CHOPPED ZUCCHINI FLOWERS (JUST THE TENDER PART). BUON APPETITO!!

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