Risotto alla Nerano

Summer is just around the corner so we have this amazing Nerano dish ready for you to make. We all know the classic with spaghetti, but it’s just as good made with risotto, give it a try!


  • 1 onion finely chopped
  • Extra virgin olive oil
  • 5 small zucchini, sliced into very thin rounds
  • Salt and pepper
  • 11 ounces/400g risotto rice arborio/carnaroli
  • Grated Parmesan/pecorino
  • 100ml/1/2 cup Italian white wine
  • 1 litre/4 cups veg stock
  • 2 tbsp butter
  • Handful fresh basil


In a wide skillet over medium-high heat, fry the zucchini for around 4 or 5 minutes. Take out of the pan and drain.

Add 1 tbsp butter and a drizzle of oil to a pan on low heat and add the onion. Cook until translucent and soft. Then add the rice and toast for 3-4 minutes. Deglaze with white wine and let evaporate completely.

At this point, proceed with cooking for about 20 minutes, adding the stock a ladle at a time, as needed, as it is absorbed by the rice.

After cooking, turn off the heat and season with salt and pepper and add the torn basil.

Stir in the parmesan and add a knob of butter. Add half of the zucchini, stir and cover with the lid and leave to rest for a couple of minutes.

Serve with zucchini on top and extra Parmesan.

Buon appetito…

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