Ingredients

• 1 cup arborio rice
• 3 cups chicken stock
• 1/2 red onion, diced
• 4 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 2 zucchini, ribboned
• 100g smoked scarmoza, cut into small chunks
• 10 small bocconcini balls, halved
• 1/2 cup parmesan, grated
• 30 g butter
• Salt and pepper to taste
• Fresh basil

Method

1. Sauté the red onion and garlic in a low saucepan until the onion is translucent.
2. Add the rice and toast slightly. Then add the wine and cook off until it is reduced.
3. Bring the stock to the boil in a separate saucepan and add to the rice.
4. Add the lemon juice at this stage, and season with salt and pepper.
5. Add the scarmorza after five minutes.
6. Cook the rice for 20 minutes or until the stock has almost all been absorbed and the rice is cooked. Stir every few minutes. I like it to be slightly al dente at this stage.
7. While the risotto is cooking, fry up the zucchini ribbons with salt and pepper until soft and slightly brown.
8. Turn the heat off and add butter and parmesan, and incorporate. Then add the bocconcini and cover with a lid for a few minutes until the bocconcini is slightly melted.
9. Top with fresh basil.
10. Enjoy while it’s hot and the cheese is nice and stringy!