Stuffed courgettes with an egg-and-lemon dressing

^{_{by chef Tsananas Dimitris}}

Instructions :

Rissoto

• Brown the finely chopped onions, the rice and the freshly ground pepper in olive oil (50%) and butter (50%). When the rice begins to brown add the chicken broth and white wine. Each time the rice absorbs all liquids add extra chicken broth and white wine. When the risotto is almost done remove from heat.  

• Pour olive oil in a frying pan and brown the finely chopped onions and the mincemeat for quite a while. Add the risotto. Add the chicken broth until the risotto is ready. Remove from heat and add the diced courgettes, chunks of fresh butter, the graviera cheese and the herbs. Enhance the flavour by adding salt and pepper.  

For the butter sauce 

• Pour olive oil in a pot and brown the coarsely chopped onions, the laurel leaf and the grains of pepper. Add all the white wine and boil for 10 minutes.  
• When the sauce has thickened add chunks of fresh butter, the lemon juice, the lemon zest and enhance flavour by adding salt and pepper.  
• Serve with the butter sauce and the courgette rings.