Rice gone Italtian...Risotto

Risotto is probably my go-to dish when I am VERY certain that there is nothing in the house to eat. It's pretty quick and it turns out every time. The key to this lovely starchy meal is to do it over slow heat and stir it ALL the time. It also always helps if you have at least two glasses of wine while you do it.

For this Risotto, you will need:

1 Onion
2 Cloves of Garlic
1 cup Arborio Rice (it has smaller grains and contains more starch, you can get it at any supermarket)
3 Cups Broth (Make sure its salty enough)
1 Zuchini
1 tblsp Rosemary
1/2 cup Parmesan cheese grated

Cut the onion and garlic cloves into small pieces. Sautée them with some Olive oil in a large pot. Once the Onion and Garlic are soft, add the Rice and stir. immediately add some of the broth. Just so much that the rice is covered. Stir until the rice has absorbed the broth. Continue doing this until the Rice is starting to get soft. Then cut the zucchini and add to the rice. continue stirring. Add the Rosemary. Don't forget to stir. Fianlly when the broth has made the rice soft, add the paremsan cheese and give it all one last stir. Serve with Parmesan and Olive Oil.