Zucchini and Smoked Provola Risotto

Method

1. Thinly slice the onion.
2. In a pan, melt a little butter and a drizzle of olive oil.
3. Add the sliced onion and sauté until translucent.
4. Meanwhile, cut the zucchini (excluding the flowers) into small cubes. Remove the pistils from the flowers and set aside.
5. Add the rice and toast it, stirring until it absorbs the fat.
6. Deglaze with hot broth (no wine), then continue cooking by adding broth gradually.
7. Halfway through cooking, add the zucchini cubes.
8. Cook the rice for about 15 minutes, until al dente.
9. Turn off the heat. For the mantecatura, add smoked provola cut into cubes, grated Parmigiano, a knob of butter, and a drizzle of olive oil. Stir vigorously.
10. Add fresh mint leaves and a squeeze of lemon for freshness.
11. Serve the risotto topped with the raw zucchini flowers.