Carlo Luigi Mazza, Genova
(Yield: 4 servings)
2 cups arborio rice
½ cup extra-virgin olive oil
1 onion (diced)
3 garlic cloves (minced)
3 medium zucchini (diced)
1 cup grated Romano cheese
½ cup cream or whole milk
salt and freshly ground pepper
1. Bring pot of salted water to boil and cook rice until al dente (as instructed on page 306). Drain and set aside in large bowl.
2.Warm oil in skillet over medium heat. Add onions and garlic. Cook until onions are translucent. Add zucchini and continue cooking for another 5 minutes.
3.To the bowl with rice, add cooked zucchini mixture, cheese, cream, salt and pepper (to taste). Mix well.
4.Add mixture to a lightly greased baking dish and bake in oven preheated to 350°F for approx. 45 minutes, or until top turns golden.
Serve immediately, topped with freshly grated Romano cheese.