Summer in Lombardy brings an explosion of colors and flavors, and among the delights that the season offers, risotto with zucchini stands out as a fresh and creamy first course, perfect for warm summer days. This dish, which combines the delicacy of Arborio rice with the freshness of zucchini, represents an ideal balance between simplicity and refinement. The creaminess of the risotto, achieved through slow and careful cooking, melds with the sweet and slightly herbaceous flavor of the zucchini, creating a harmony that delights the palates of both young and old. The technique of toasting the rice at the beginning of the preparation is essential: this step not only enhances the flavor of the rice but also contributes to a better final texture, ensuring that each grain remains al dente and enveloped in the creaminess of the vegetable broth. Traditionally, risotto with zucchini is a dish prepared during summer lunches, perhaps during a gathering with friends or a family dinner, where the lightness of the ingredients perfectly complements the convivial atmosphere. In its Lombard version, the dish can be enriched with a sprinkle of Parmigiano Reggiano, adding a note of savoriness and complexity, while fresh parsley lends a touch of color and freshness. Some local variations include the addition of other seasonal vegetables, such as peas or asparagus, making the risotto even more versatile and suitable for different occasions. This risotto is not just a dish to savor, but an invitation to celebrate the genuine flavors of Lombard summer, perfect to serve at the table with a good glass of chilled white wine.

To prepare a delicious zucchini risotto, start by sautéing finely chopped spring onion in a knob of butter and a drizzle of olive oil in a large saucepan until translucent. Add 300 grams of Arborio rice and toast it for a couple of minutes, stirring continuously. This step is crucial for developing the rice's flavor. Meanwhile, slice 200 grams of zucchini and add them to the rice, mixing to combine the ingredients. Gradually pour in 1 liter of hot vegetable broth, stirring carefully and allowing the liquid to be absorbed before adding more. The cooking process should take about 18-20 minutes, until the rice is al dente. At the end of cooking, remove from heat and stir in 50 grams of grated Parmesan cheese and a knob of butter to make the risotto creamy. Finish with a sprinkle of black pepper and a handful of chopped fresh parsley. This dish is perfect as a starter for a summer lunch, thanks to the freshness of the zucchini and its herbaceous aroma.