Summer Risotto

I have a little obsession with Risotto. If you haven't ever tried to make it, please, please, please give it a try. You will be very impressed.
This Risotto that I made tonight is absolutely the best Risotto I've ever had. Amazing!!! The zucchini and basil give this dish the perfect taste of summer. I'll definitely make this again. It is a great recipe for a whole meal or side dish.


Risotto with Pancetta, Zucchini, Basil & Parmesan

Ingredients:
1 tablespoon softened butter
1 tablespoon extra virgin olive oil
1 small onion, chopped roughly
1 large garlic clove, crushed
½ cup thinly sliced pancetta, chopped roughly
1 1/3 cups Arborio rice
2 small zucchini, grated coarsely
¾ cup dry white wine
4 cups hot chicken stock
8 basil leaves, chopped roughly
½ teaspoon salt
Freshly ground black pepper
2 tablespoons freshly grated parmesan cheese

Directions:
Heat the butter and oil together in a saute pan over medium heat on the stove top. Add the onion, garlic, and pancetta. Fry gently, stirring continuously, until they just begin to color.
Stir in the rice and cook until all the butter and oil are absorbed. Add the zucchini and cook for 1 minute. Move the Wide Oven away from the heat, add the wine and 1 cup (250 ml) of the hot stock, together with the basil leaves and seasonings.
Return the Wide Oven to the heat, stir well and leave to simmer gently for 10-15 minutes. Stir occasionally.
Add 1 cup (250 ml) of the hot stock and continue simmering and stirring for 10-15 minutes longer. Repeat this process until all the stock is used. After the last addition, stir frequently. The consistency should be very moist and creamy with the rice grains soft, but remaining whole.
Remove the saute pan from the heat and stir in three quarters of the parmesan cheese. Sprinkle the remaining cheese over the top as it is served.

Recipe is from Le Creuset