Make risotto, adding half of the spring onions, white onions, the wine leaves, cut into small pieces, sea salt, lovage, and pepper. Add water in spoonfuls and stir carefully. Keep stirring until the rice is al dente. Then add the rest of the spring onions, parsley, and lovage.
In the meantime, fry fresh anchovies and courgettes (cut into slices) in a pan with sun flower oil. Season with pepper.
Stir in Montasio and Taleggio cheese and leave the risotto to simmer until al dente. Take the risotto off the heat, leave for 10 minutes, and arrange on a plate.
Serve the risotto with wine leaves and parsley, arrange the anchovis around it. Garnish with balsamico cream, the courgettes and sprinkle with pepper and olive oil.