Prepare the zucchini cream: wash and clean the zucchini, slice them and cook in a pan with oil and a clove of garlic. Adjust the seasoning. Blend with a little extra virgin olive oil and a few leaves of fresh marjoram.
Toast the rice dry in a pan (i.e. without fat, if you prefer use the classic butter and onion).
Gradually add the hot vegetable stock and 2/3 of the way through cooking add the courgette cream, stirring.
Taste and adjust the seasoning. Stir in the crescenza and parmesan.
When plating, remember to tap the bottom of the plate to make the risotto 'sit'.
If you mix a little crescenza with a drop of milk you can use it to decorate together with the edible flowers and the marjoram leaves and you can add an anchovy fillet; otherwise form a quenelle and place it in the center of the plate and arrange the edible flowers and the marjoram leaves around it.
If you like to add a bit of crunchiness to the dish, you can add some chopped almonds or almond fillets.