Serves 6:  420 g Sant'Andrea or Ribe- or Carnaroli-type rice, an onion, a celery stalk, a carrot, 4 zucchini, 2 canned tomatoes, ⅔ cup dry white wine, Moletto Extra-virgin olive oil Integrale, salt, pepper, knob of butter, parmesan cheese, vegetable stock.
To prepare: Dice the vegetables and sauté them in extra-virgin olive oil. Add the rice and cook by gradually alternately adding the stock and wine. Salt to taste. Before serving, add the pepper and fold in the butter and parmesan cheese. The risotto should have a creamy texture.
Recommended wines:
Chardonnay Doc Lison-Pramaggiore
Pinot Grigio Doc Piave
Sauvignon Igt Veneto Orientale