Zucchini, sausage and saffron risotto recipe

Put the oil in a frying pan, add the crumbled sausage and cook over a high flame for 5 minutes, then add the white wine and let it evaporate.

Add the zucchini and cook for 5 minutes, then add the onions and cook for another 5 minutes.

In a saucepan place the butter and melt it, then add the rice and stir frequently until obtaining shiny grains.

Add the sausage, zucchini and onions. Stir and then cover with the boiling vegetable stock.

Before the rice is cooked, dissolve the saffron in a glass of stock, stir and add it to the rice. Cook until the rice is al dente.

Turn off the heat and stir in the butter, pepper and Parmesan cheese. Enjoy!