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Bring chicken or vegetable stock to a boil and then lower heat to simmer.
Melt butter in a large saucepan over medium heat. Add in onions and sauté, stirring until tender. Add rice and cook stirring until it is coated with the butter and has a light golden color. Stir in 1 cup of hot stock and stir until liquid is absorbed. Continue adding stock, 1 cup at a time, and stirring until it is absorbed. Do not add more stock until the last addition has been absorbed. Continue until rice is cooked ¨al dente¨. This process with take 18 - 20 minutes, approximately. When risotto is almost ready, stir in the zucchinis and dry tomatoes and more stock, if necessary.
Add basil, if desired and parmesan cheese.
Serve and sprinkle cheese over.
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