Heya people :3

Another dish from the cooking cubs duo  Kuraiko and  Ghosty
An Italian classic a lot of people are afraid of. Unnecessary actually, but it needs time to prepare. There is no way to rush it.
And once you started stirring, you cannot stop until the dish is done or it is very easily ruined.

Ingredients:
1-1,5l home made vegetable broth (or you can use liquid vegetable stock & some water. Please don't use powdered stuff)
A dash of white wine
~1 Tbsp oilve oil
~60g butter
1/2 red onion
1 garlic clove
1 small bell pepper
1 small piece of celery (about a finger thick)
1/2 zuccini
~275g Risotto rice (Please don't use any other rice than Risotto rice)
salt, pepper, spices to your taste (Ingo Holland "Roman spice" and "Gemüseschmackes" Funny name ^.^)
3 Tbsp freshly grated Parmigiano cheese
A wooden spoon is prefered, but any cooking spoon will do.

Preparation
Peel onion and garlic. Clean celery, wash and tap dry the zucchini and bell pepper.
Chop onion, garlic and celery very finely, cut bell pepper and zucchini into small cubes and pieces.
Freshly grate the Parmigiano.
Heat up the vegetable broth and keep it piping hot for the whole time.
In a large enough pan, melt ~half the butter and pour in a dash of olive oil.
Carefully sweat the onions, celery and garlic until the are soft. Make sure they don't take any color and that they do not burn.
Add the Risotto rice and if necessary a bit more butter, turn up the heat a little bit and gently fry the uncooked rice until it turns slightly translucent. Again make sure not to burn it.
Deglace with a dash of white wine (or leave it out, your choice ^.^).
Start stirring until the liquid has almost evaporated.
Turn down the heat, so it's only slightly simmering, then add a ladle of hot broth and a good pinch of salt
Gently stir the rice to losen the starch from the rice grains. but keeping the grains intact. Never stop stirring until you are done!
When the liquid has almost evaporated, add another ladle of hot broth and continue stirring.
After about 8 minutes, add the bell pepper and about 2 minutes later the zucchini.
You remember to continue stirring, right? ^.^
Continue to add ladle for ladle hot vegetable broth and let it almost evaporate completely while stirring.
Season to your taste with salt, pepper and spices.
Complete cooking time will be about 20-25 minutes.
The risotto is finished when the grains of rice are soft on the outside, but are still a little 'al dente' inside ... and the liquid has turned into a rich and creamy sauce.
Pull the pan from the heat, add the freshly grated Parmigiano and the remaining butter.
Mix carefully, cover your pan and let it rest for about 2 minutes.
The Risotto should now be creamy, slightly sloppy, but with the rice grains still intact.

Dress on a plate, then sprinkle with fresh basil and Parmigiano.
Please enjoy your meal!