Zucchini & Gorgonzola Risotto

PREPARATION

1. Cut the garlic into small cubes and the zucchini.
2. Brown the garlic in a saucepan with a drizzle of olive oil and butter over low heat.
3. Add the rice to the pan and stir well to coat with the fat. Cook for 1 to 2 minutes until slightly translucent.
4. Pour in the white wine and let it evaporate completely while stirring.
5. Add a ladleful of hot broth. Stir until absorbed, then continue, ladleful after ladleful, stirring regularly.
6. After 10 minutes of cooking, add the zucchini. Continue cooking for another 10-12 minutes, continuing to add the stock.
7. When the rice is cooked, remove from the heat. Add the chopped gorgonzola. Season with pepper to taste. Stir until well blended.