Risotto alle Zucchine

1. 1 lb Carnaroli or Arborio rice
2. 4.5 ounces butter
3. 1/2 onion, finely chopped
4. 1/2 glass dry white wine (or red)
5. 6.5 cups boiling stock
6. 4 Tbsp grated Parmesan cheese
7. 5 zucchini (courgettes) cut into cubes
8. 3 Tbsp virgin olive oil
9. 3 Tbsp chopped parsley

Melt the 4 Tbsp butter over low heat, add the onion and stir continuously with a wooden spoon until brown. Add the ice and mix carefully until all the butter is absorbed. Turn up the heat and sprinkle the wine over the rice until it evaporates. Pour 2 ladles of the stock into the rice until this, too, is completely absorbed. Add two more ladles of stock. Repeat this three or four times until rice is tender. Be sure to taste the rice often so it doesn't overcook. If the grains are hard, add 1/2 a ladle of broth at a time and let the rice cook until ready. Remember to stir continuously! A really good risotto comes "all'onda", with a wave, meaning it must not be too dry. Heat the olive oil in a large frying pan, add the zucchini and cook for about 5 minutes stirring occasionally. Season for salt. In the last 5 minutes of cooking add the zucchini and the parsley. Once the rice is cooked, season it with 1 Tbsp butter and the Parmesan cheese. Before serving let stand for a few minutes so that the full flavor is absorbed. Serve hot. Serves 6.