Risotto!

I can't actually take credit for this recipe but it is one of my favorites!  I learned to make it when I was living in Firenze a few years back.  Most people don't realize how easy risotto is to make.  Sure it requires more care and attention but as long as you keep a close eye on what you are cooking, it will be fine.  To me, the rythmic motion of adding the broth and watching the rice get large and creamy is therapeutic.  Risotto is something to cook when you want warm comfort food to curl up with- and are taking a break from your diet.   This recipe is for a zucchini risotto. Zucchini is really popular in italy and can be found in soups, pastas, entrees and even on top of pizzas.  One of the best things about risotto is that you can change up what you put in it really easily.  Maybe leeks? Mushrooms? I've even made it with strawberries! Be creative and have fun.

Zucchini Risotto

Serves 4 and takes about 45 minutes to an hour

• 500 grams Arborio rice
• 1 yellow onion, chopped
• 2 small zucchini, chopped
• Olive oil
• Parmigiano cheese, grated
• 1 stick butter
• 1 handful Italian parsley, chopped
• 2 chicken bouillon cubes

Heat olive oil in a pot. Fill 2nd pot with water, bring to a boil and add bouillon cubes. Saute onion and zucchini on high heat till golden. Add rice, stir on high for a minute or so. Lower heat and begin to ladle in water from 2nd pot, stirring constantly. When rice has become cooked fully and is a creamy texture (about ½ hr-40 minutes) remove from heat and stir in a handful of parmigiano cheese and a stick of butter. Serve.