 | 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 |  |