Risoni with Zucchini Cream, Pecorino and Almond Flakes

Method

1. Prepare a zucchini broth: cut off the ends of the zucchini and put them in a pot with water, a few mint leaves, and a strip of lemon zest. Set aside.
2. Peel the zucchini, keeping the green skin and a thin layer of green flesh for the cream, and the white inner part for the cubes.
3. Cut the green part into small pieces and the white part into small, even cubes.
4. In a pan, sauté a chopped garlic clove in olive oil. Add the green zucchini pieces, season with salt, and cook over high heat for a couple of minutes.
5. Add enough zucchini broth or water to cover, then cover and let the zucchini cook until very soft, about 10 minutes.
6. Meanwhile, in another pan, sauté the white zucchini cubes in olive oil with salt and pepper over high heat for 2-3 minutes. Set aside.
7. Once the green zucchini are very soft, drain off excess liquid (reserve the cooking liquid), then transfer the zucchini to a blender. Add a few mint leaves and blend until smooth, adding a little of the cooking liquid if needed.
8. In the same pan used for the broth, heat the zucchini broth and add the risoni. Cook like a risotto: add a couple of spoonfuls of the zucchini cream, stir, and let absorb.
9. Continue cooking the risoni, adding more broth as needed, for about 10 minutes until al dente.
10. Towards the end of cooking, stir in all the remaining zucchini cream and the sautéed white zucchini cubes.
11. Remove from heat and stir in grated pecorino Romano and a drizzle of extra virgin olive oil. Add lemon and lime zest.
12. Mix well until the pecorino is melted and the risoni is creamy.
13. Serve in a white bowl or plate. Top with almond flakes, extra pecorino, mint flowers, and a final drizzle of olive oil.