Risotto with zucchini and provolone cheese, a show of goodness!!! the provola cheese, gives that really good firm and creamy touch and then with zucchini, it goes really well . If you don’t like provola, you can replace it with another stringy cheese but I recommend you try it because I’m sure it will win you over from the first bite. Let’s see what we need to make risotto with zucchini and provolone cheese.
Ingredients
WHAT WE NEED.
FINE BROTH:
Tools
Steps
LET’S PREPARE THE RISOTTO
PROCEDURE
In a saucepan,boil and flavor,all the ingredients to make the mock broth.In a large frying pan,sauté with oil,thinly sliced onion and bacon for a few minutes,in the meantime,wash and dice the zucchini and add them to the pan,add a glass of water and adjust the salt,cook for about 10 to 15 minutes. Pour the uncooked rice into the pan with the zucchini,add a little broth and start stirring continuously,always add ladles of broth,a little at a time,until the rice is cooked. When cooked, remove from the heat and add the chopped provolone cheese, mix well and let it melt.Your risotto is ready to be enjoyed.
if you don’t like zucchini, you can replace it with eggplant
Varied doses for servings