Risotto with Zucchini

Method

1. Prepare the vegetable broth: In a pot, add cold water, celery, carrot, onion, halved cherry tomatoes, and a garlic clove. Bring to a boil, then simmer for 20 minutes. Season with salt.
2. Meanwhile, prepare the zucchinis. Grate one zucchini using the large holes of a grater. Set aside.
3. Slice the other zucchini into thick rounds (about 0.5 cm). Season with salt and a drizzle of olive oil. Grill on a hot grill pan until lightly charred and tender-crisp.
4. Transfer the grilled zucchini to a bowl and drizzle with balsamic vinegar. Toss and let marinate.
5. Toast the rice: In a large pan, toast the rice dry over medium-high heat until it becomes more opaque and fragrant, like bread. Remove from pan and set aside.
6. In the same pan, add a small amount of olive oil and finely chopped onion. Sauté over low heat, adding a little broth to help it soften without browning.
7. Once the onion is translucent, add the toasted rice, increase heat, and stir. Deglaze with white wine, letting it evaporate completely.
8. Add the grated zucchini and stir for about 30 seconds. Begin adding the hot broth, one ladle at a time, stirring frequently. Continue adding broth as it absorbs until the rice is al dente (about 1 minute less than package time).
9. Remove from heat. Add grated Parmigiano Reggiano and cold butter. Stir vigorously to create a creamy emulsion (mantecatura). Cover and let rest for 1 minute.
10. Plate the risotto, top with the marinated grilled zucchini slices, drizzle with a little more balsamic vinegar, and garnish with fresh parsley or mint and freshly ground black pepper.