Risotto: Laura's Version

Canola oil (or similar)
1-2 shallots, diced (the ones that are like yellow onions, not the green things)
1.5 cups Arborio rice
100-150 ml white wine (or Madeira or dry sherry)
1-1.5 liters chicken stock, heated in the microwave
vegetable flavors (see bottom)
¼ - ½ c good parmesan
Salt and pepper to taste (if stock is salty may only need pepper)

1. Heat heavy-bottom pan and then add oil. Sauté diced shallots until translucent. Add rice and stir to coat with oil and shallots, let the rice toast for a few minutes until either it stops "singing" or until the rice grains are translucent with a white spot.

2. Add wine and stir. Keep stirring until the wine is absorbed. Meanwhile heat the stock in the microwave. I find that a Pyrex measuring pitcher works well since you only need one cup at a time so you can choose to heat one cup at a time.

3. Once wine is absorbed add one cup of stock and stir frequently until the stock is absorbed. Don't let the rice stick to the bottom.

4. Repeat with more cups of stock until the rice tastes almost done. Be sure to wait until one cup of stock is absorbed before adding the next. What you do from here depends on the vegetable flavor you choose.

Zucchini

Cut the zucchini into small bits--remember this is mixing with rice so you want uniform pieces that are not too large. Place in shallow bowl or deep plate and add some stock from the stock above. Microwave until the zucchini start to look transparent and cooked.

Cook the risotto to step 4 above. Add the zucchini to the risotto pan when risotto is almost finished but remember that you have a lot of stock in with the zucchini so you want a bit of "bite" to the rice when adding the zucchini. Also, because you will need to cook the rice to absorb the stock you don't want to cook the zucchini all the way.

Once the zucchini is added, cook the rice, stirring frequently until the rice tastes done. Add a touch more of the stock and the parmesan, and salt and pepper to taste. Cover and let sit for several minutes and then serve.

Pumpkin (Zucca)

Take your pumpkin, wash the outside and pierce the skin in a few places and either roast it in the oven or microwave it until the flesh is soft. Let cool. Using a spoon scoop out the seeds and the stringy material holding the seeds to the flesh. Discard this stuff (unless you choose to roast the seeds for separate consumption). Remove the skin and discard. Mash or chop the pumpkin flesh.

Cook the risotto to step 4 above. Finish the rice cook, stirring frequently until the rice tastes done. Add a touch more of the stock and the parmesan, and salt and pepper to taste. Cover and let sit for several minutes and then serve.

Red, White and Green

Cut the zucchini into small bits--remember this is mixing with rice so you want uniform pieces that are not too large. Place in shallow bowl or deep plate and add some stock from the stock above. Microwave until the zucchini start to look transparent and cooked.

Cook the risotto to step 4 above. Add the zucchini to the risotto pan when risotto is almost finished but remember that you have a lot of stock in with the zucchini so you want a bit of "bite" to the rice when adding the zucchini. Also, because you will need to cook the rice to absorb the stock you don't want to cook the zucchini all the way.

Once the zucchini is added, cook the rice, stirring frequently until the rice tastes done.

At the very end add fresh grape tomatoes (sliced in half), sliced sun dried tomatoes (can be purchased pre-sliced, I suggest rinsing them off since they are packed in cheap oil), and cooked zucchini (see Zucchini variation above). Don't cook the tomatoes, just warm them.

Add a touch more of the stock and the parmesan, and salt and pepper to taste. Cover and let sit for several minutes and then serve.

Other Options

- Zucchini and artichoke hearts
- Lemon: When the rice is cooked add the juice of one lemon and some lemon zest. Add parmesan and let rest before serving. Don't cook the lemon.
- Lemon and capers: When the rice is cooked add the juice of one lemon, rinsed capers, and some lemon zest. Add parmesan and let rest before serving. Don't cook the lemon.
- "Red" Risotto: use beef stock. For vegetables use sun dried tomatoes. Cook sliced chorizo or pepperoni in a pan by itself and add just before resting the risotto.