Prepare the zucchini by slicing it into 2-millimetre-thick rounds using a mandoline. If you do not have a mandoline, slice it very thinly using a sharp knife.

Add the chicken stock to a small pot and bring to a simmer. Once simmering, set aside and keep warm over low heat.

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the sliced zucchini, salt, and pepper to the pan. Reduce the heat to medium and cook, stirring often for 10 to 12 minutes, or until the zucchini have softened and have turned a light golden-brown colour and are beginning to get crisp around the edges. Remove from the pan and set aside.

Add another 2 tablespoons of olive oil to the same pan. Once hot, add the arborio rice. Toast the rice, stirring often for 2 minutes, or until the edges of the rice begin to turn translucent.

Add 1/3 cup of wine to the pan and stir until the wine absorbs into the rice. Reserve the remaining wine for later.

Add ½ cup of chicken broth to the pan at a time, stirring until all the broth has been absorbed. Continue this process until the risotto is al dente, this should take 15 to 20 minutes.

After 20 minutes, add the remaining 2/3 cup of wine, followed by the cooked zucchini and Parmesan cheese. Stir to combine. Taste to adjust the seasoning as needed. You may need to add extra salt to taste, depending on the chicken stock that is used.

Place the risotto in serving bowl and garnish with extra parmesan cheese, basil leaves, a few zucchini flowers, a sprinkling of ground black pepper, and a drizzle of extra virgin olive oil. Serve immediately and enjoy!