2cuprice(the Italian rice varieties to use are carnaroli, arborio, vialone nano or roma)
2ouncesricotta cheeselow-fat, more if needed (can be replaced with parmesan cheese)
Over medium heat, in a large saucepan with extra virgin olive oil, sautè the garlic and chili (if using). When the garlic turns golden brown, discard it. Add the broccoli rabe and cook for about 10 minutes.
Add the rice. Stir constantly to coat the rice with the oil for about 3 minutes. Pour the white wine and let the alcohol evaporate, about 2 minutes. Add about one-third of the vegetable broth then stir.
As you continue cooking the risotto, keep on adding the vegetable broth and keep on stirring. Don't let it dry up and stick to the bottom to the pan.
Meanwhile, on medium heat, in another saucepan with extra virgin olive oil, toast the zucchini until golden brown. Set aside. At the end of cooking the risotto, which should have a creamy consistency and the rice is al dente, turn off the fire then add the ricotta. The amount of ricotta can be adjusted. Season with salt and pepper. Serve immediately while still piping hot with the toasted zucchini sprinkled on top and drizzle with fresh extra virgin olive oil.