Risotto with Zucchini (Veneto)

Ingredients

Small Zucchini- 1 pound

Butter- 4 tbsps

Finely chopped bacon- 1/2 cup

Onion, finely chopped- 1 small

Garlic- 1 clove

Parsley, finely chopped- 2-3 sprigs

Salt and pepper

Rice- 3-3 1/2 cups

Boiling meat stock- 8 1/2 cups

Grated parmesan cheese- 3/4 cup

Wash the zucchini and slice them thinly. Melt the butter in a large pan and saute the bacon, onion and garlic until the onion is golden. Discard the garlic, then add the zucchini and parsley. Check slowly until the zucchini are brown, season with salt and add the rice. Fry this for 5 minutes, stirring all the time. Add a cupful of the boiling stock, cook it until it is absorbed, then add another cupful and continue in this way until the rice is tender and all the liquid is absorbed.

Check seasoning, stir in the parmesan and keave the risotto to settle for 2 minutes over low heat before serving.

Serves 6.