Risotto with Zucchini and Saffron

2-3 tablespoons extra virgin olive oil
1 large sweet onion, minced
2 medium zucchini, cut into small cubes
Pinch saffron
1 1/2 cups Arborio rice

½ cup white wine
5 1/4 cups warm broth
Kosher Salt and Fresh ground pepper
Fresh ground Pecorino or Parmesan cheese

Bring the broth to a boil on the stove and simmer.

In a large pan, sauté the onion with olive oil over medium high heat until golden. Add the zucchini and sauté until golden. Remove the zucchini and onion mixture from the pan and reserve. Stir in the saffron and the Arborio.  Sauté for a few minutes until the rice is translucent.  Next, add the wine and stir for a minute.

Ladle the soup to the rice, stirring occasionally and when the rice begins to get dry, add more warm broth, about 2 ladles each time. Repeat this process until the rice is cooked about 20-25 minutes. Add the fresh pepper and cheese and cooked zucchini onion mixture, stir well and and turn off the stove. Allow the dish to set covered for five minutes. Garnish with fresh chopped basil.  
Risotto is a typical cooking method used in Italian cooking. Its consistency and ingredients may vary according to regional tastes, but its preparation and technique never changes.  Once the technique is mastered, there's an infinite list of ingredients that can be used to make Risotto.  This zucchini and saffron risotto is simple yet incredibly tasty.  What better way to use your garden vegetables and herbs...

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