40 gmbutter4golden shallots, finely chopped4garlic cloves, thinly sliced280 gmrisotto rice60 mldry white wine or vermouth850 mlhot chicken stock3yellow squash, thinly sliced2zucchini, thinly sliced2 tbspcrème fraîche50 gmfinely grated parmesan140 gmTaleggio, broken into pieces2 tbspcoarsely chopped oregano, to serve
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.