Rondini (Round Zucchini) stuffed with rice and pancetta

Ingredients

• 8 Rondini
• 8 slices pancetta
• 1 onion
• 2 tbsp butter
• 1 bay leaf
• 125 ml dry white wine
• 600 ml Poultry broth
• 250 g Risotto rice
• 80 g Parmesan (freshly grated)
• Salt

Instructions

1. 1.

   Peel the onion, finely dice it and sauté until translucent in hot butter. Add the rice and stir to toast. Deglaze with wine, let reduce, then pour enough broth to just cover the rice and simmer gently, stirring occasionally. Add the bay leaf and continue cooking, gradually adding more broth as needed, for about 15-20 minutes total. The risotto should be creamy with a slight bite.

2. 2.

   Wash the rondini, cut off the tops and hollow them out. Dice the flesh and tops finely. Add this about 5 minutes before the rice is done. Remove the bay leaf again.

3. 3.

   Blanch the rondini in salted water for about 5 minutes.

4. 4.

   Thread pancetta onto toothpicks and fry in a non-stick pan until crisp.

5. 5.

   Fold grated parmesan into the risotto, season to taste, fill the rondini with the mixture, and serve garnished with the pancetta skewers.