How to cook
Put the broth on low heat and keep it hot until use. Pour more than 4.5 cups, because part of it will evaporate while on the stove.
Chop the shallots and fry them for 4 minutes in olive oil.
Meanwhile, peel and chop the zucchini very finely. The purpose is to blend with the rice when cooked. Sometimes I blend the zucchini briefly in a blender to make it even finer. Clean and cut the mushrooms into slices or as you like.
When the onions soften and start smelling nice, pour the rice and stir for 3 minutes to fry, then pour the wine and cook for another 1 minute for the alcohol to evaporate.
Sprinkle the mushrooms and zucchini with salt and pour the hot broth in two or three portions, while stirring constantly. Until the rice absorbs one portion, do not pour the next. You will need about 760-800 ml (400 cups) and the time it will take you for this procedure is about 15 minutes, until the rice is fully cooked.
Add the butter in pieces and a little grated Parmesan, if you like. Mix the risotto with the mushrooms for a minute and distribute it immediately into a plates.
Sprinkle each portion of risotto with more Parmesan cheese and serve.
The risotto with zucchini and mushrooms is consumed at the moment when it's perfect - tender but with relatively firm grains, surrounded by an incredible creaminess of the separated starch, butter and zucchini.
Enjoy your meal!