1. Wash and slice the zucchini.
2. Sauté the finely chopped onion in two tablespoons of oil.
3. When the onion starts to turn golden, add the zucchini and cook covered for a few minutes.
4. Add the rice and mix with a wooden spoon.
5. Let it infuse for a few minutes, pour in the dry white wine and let it evaporate over high heat, while stirring.
6. Once the liquid has evaporated, add a ladle of hot broth and continue cooking by adding ladles of broth gradually.
7. Just before the end of cooking, add the saffron diluted in a little broth.
8. Mix in the grated Parmesan cheese and two tablespoons of oil.
9. Serve.