Wash and peel the courgettes, then cut half into cubes (keep the other 2 courgettes aside) and fry them in a pan with a clove of garlic and a little oil, season with salt and pepper and simmer with a lid, stirring occasionally, until soft.
Add basil and parmesan and blend them.
Cut the remaining courgettes into thin slices and fry until golden on both sides, then drain on kitchen paper and set aside.
Finely chop the onion, brown it with butter in a saucepan, then add the rice and toast it.
Start cooking by adding the hot broth a little at a time.
When cooked, stir in the diced provolone and finally add 3/4 of the fried zucchini.
Serve: put the zucchini cream on the bottom, add the risotto and garnish with the remaining fried zucchini.
Risotto alla Nerano is ready.
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