| melt butter in a pan |
peel garlic and scallion,rinse zucchinis/courgettes | |
| chop finely scallion and garlic |
brown at low heat | |
| add rice for toasting, it is the first trick for a good risotto |
as soon as scallion browns sprinkle with white wine | |
| as soon as the wine is evaporated add broth/stock a little at time |
cook 10 minutes at low heat | |
| then grate zucchini/courgettes and cook |
two minutes before ending add saffron | |
| stir well |
stop the heat and add butter | |
| then add parmesan cheese and stir well |
add shredded mint leaves, a really magic touch, and serve hot | |