Yellow-green risotto

Preparation:

Preparation: Chop the onion and fry it in a saucepan with 20 g of butter and 1 tablespoon of oil. Add the sausage, peeled and crumbled and the zucchini, washed, trimmed and cut into small pieces. Stir and brown for 5 minutes, over low heat. Add the rice, cook stirring for a few minutes and then pour over the hot broth and continue to cook for 20 minutes. When cooked, add the saffron, a little butter and 3 tablespoons of parmesan. Season with salt and serve.