- Prepare some vegetable broth with celery, carrot, onion, bay leaf and a pinch of salt and boil for at least 20 minutes
- In the meantime, finely chop the shallot and sauté it with 1 tablespoon of oil in a risotto pan. Be careful not to toast the shallots or it will be bitter
- Add the rice, the boiling broth and cook it over medium heat for about 35/40 minutes without a lid until the liquid reduces and the rice is almost dry but with a creamy consistency
- Check the cooking and if the rice dries out too much and doesn't seem cooked, add a little broth that you left aside and complete the cooking
- Turn off the heat, let it rest for 5 minutes, then stir in the butter and balsamic vinegar, mixing well
- Grill the tomini in a special pan, being careful not to let them melt
- Using a pastry cutter, plate the rice, pressing it lightly and let it rest for a few minutes so it will remain in shape when you remove the pastry cutter
- In the same way, pour the courgette cream onto the plate, giving it a circular shape, then place the hot tomino in the center