Risotto Zucchine, Padano e Bufala

4 servings

200g Campania Buffalo Mozzarella PDO
20g Fattorie Garofalo Buffalo Butter
400g Carnaroli rice
200g fresh zucchini
100g Grana Padano
1 cup of white wine
Vegetable broth, as needed
Salt, as needed


Place the rice in a pot with a thick bottom, toast it then pour in the white wine and let it evaporate completely to remove any trace of alcohol.
Add the broth and start cooking the risotto for 10 minutes, stirring constantly, and adding more broth as needed.
Combine part of the cubed zucchini and continue to cook for another 16-18 minutes.
Add the remaining zucchini (creamed), the Campania Buffalo Mozzarella PDO and mix until smooth.
Remove from heat and add the Buffalo Butter and Grana Padano.
Season with salt and pepper, and let it rest in the pot for minutes before serving it.

The buffalo ingredient
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