Risotto with zucchini, saffron and Kefalotiri hard cheese

Ingredients

300 g. long grain rice
2-3 spring onions
3 zucchini with their flowers
1/2 cup chopped mint
4 tablespoons butter
1 tablespoon olive oil
2g. saffron dissolved in 2-3 tablespoons lukewarm water
80 g. Kefalotyri ARVANITI grated
salt
freshly ground pepper
1 vegetable bouillon

Directions

Wash, clean and chop the onions and zucchini with their flowers. Heat the butter and saute the onions and zucchini for 4-5 stirring constantly.

Add the rice and stir until translucent. Then pour the vegetable cube and water (three times the volume of rice) and cook until the liquid has evaporated, stirring frequently.

Stir the mixture with rice (when softened) mint, dissolved yolk, Kefalotyri and oil. Stir the risotto and serve immediately.

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