Risotto with Zucchini and Ricotta

Directions

1. Slice one zucchini into rondels (5–10 mm thick) and fry in olive oil until golden. Drain them on a paper towel and season with salt. Set aside for garnish.
2. Cut the other zucchini lengthwise into 4. Remove the white parts and then cut them into 1-inch pieces.
3. In a small pot, add olive oil, onions and garlic. Cook them until soft and sweat for about 10 minutes or until translucent.
4. Add the zucchini and bring the heat to high. Cook for a few minutes and stir. Add salt to taste and water. Cook until the zucchini are tender.
5. Put the zucchini mixture and fresh basil into a blender on high speed until smooth. Taste the seasoning. Set aside.
6. Add rice to a pot and toast it for a few minutes on medium heat. 
7. Start adding in hot water one ladle at a time. Let the water absorb before adding more until the risotto is almost done. For the last two minutes, add the zucchini puree and cold butter. Adjust seasoning as needed.
8. Plate the risotto and top with dollops of Ricotta. Cover with fried zucchini and drizzle with olive oil.