HOW TO MAKE IT
Thoroughly wash and pat dry the courgettes, wild herb salad, lemon and herbs. Peel and finely dice the shallots. Lightly braise in a STAUB Braiser with Chistera Drop-Structure (26 cm) with 1 tbsp. butter and a dash of olive oil until translucent.
Add the risotto rice and sweat briefly while continually stirring. Deglaze with the white wine and allow to boil almost completely away. Add around 2 ladles of hot vegetable stock and gently simmer and reduce over a low heat. Keep occasionally stirring the risotto. Add more stock when the stock is almost completely boiled away. Repeat this process until the rice is cooked and still lightly al dente and has the typical pulpy risotto consistency (usually takes 25–30 minutes).
In the meantime, thinly slice the courgettes lengthwise. Use a second STAUB Braiser with Chistera Drop-Structure or a large Staub cast-iron pan to heat a little olive oil and briefly sear the courgette slices on both sides for 1–2 minutes. Season with salt and pepper. Briefly roast the pine nuts in a small pan.
Remove the risotto from the hob shortly before it‘s ready and add 2 handfuls of wild herb salad and the plucked herbs (both previously lightly chopped). Stir 120 g freshly grated Parmesan and 1 tbsp. cold butter into the risotto. Season to taste with salt and pepper.
Arrange the risotto with the fried courgette slices on plates and place a handful of wild herb salad on each. Then finely grate a little lemon peel and drizzle a little lemon juice and olive oil over each serving. Serve and enjoy with the remaining, finely flaked, Parmesan and roasted pine nuts!