Risotto with Zucchini, Lime and Scamorza

Method

1. Toast the risotto rice dry over high heat, then add salt immediately when it starts to toast.
2. Gradually add hot water, only adding more when the previous water has been absorbed.
3. Meanwhile, cut the zucchini into sticks and then into cubes.
4. Season the zucchini cubes with salt, oil, and smoked scamorza cheese cut into small cubes.
5. Once the risotto is cooked, remove from heat and add butter, the seasoned zucchini, parmigiano, smoked provola (or scamorza), and a little lime zest.
6. Serve with a sprig of basil and zucchini flowers on top.