Ingredients Serves 4-6 40 gm butter 4 golden shallots, finely chopped 4 garlic cloves, thinly sliced 280 gm risotto rice 60 ml dry white wine or vermouth 850 ml hot chicken stock 3 yellow squash, thinly sliced 2 zucchini, thinly sliced 2 tbsp crème fraîche 50 gm finely grated parmesan 140 gm Taleggio, broken into pieces 2 tbsp coarsely chopped oregano, to serve Method Heat butter in a saucepan over medium-high heat, add shallots and garlic and stir occasionally until tender (5-7 minutes). Add rice and stir to toast (1-2 minutes). Add wine, stir occasionally until almost absorbed, then add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Continue until all stock is incorporated, rice is al dente and risotto is creamy (10-15 minutes). Add squash and zucchini and cook until tender (10 minutes). Stir in crème fraîche and parmesan just before serving. Serve with dotted with Taleggio and scattered with oregano. Brought to you by Gourmet Traveller As seen in the March 2014 issue of Gourmet Traveller magazine .