Among our risottos, this is the one that best shows the attention paid to the selection of raw materials: the white rings (meaning freshly processed), the quantity, and the layered processing that ensures the same amount of ingredients in every preparation. To enhance this zucchini risotto, at the end of cooking, melt a knob of sweet gorgonzola and serve piping hot. Preparation: Heat two tablespoons of oil in a saucepan, toast the contents of the packet for about a minute, stirring continuously, adding 1/2 glass of white wine if desired, and stir for a few seconds. Cover everything with 900 ml of hot water, do not salt, and do not add other seasonings. During cooking, stir occasionally and, if necessary, add a little hot water until cooked (about 18 minutes). Once cooked and off the heat, if desired, stir in a knob of butter and a sprinkle of Parmigiano Reggiano. Cooking time and servings: 18-20 minutes; serves 3 people.