 | 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 |  |