Saffron Risotto with zucchini.

Prepare your broth, for Risotto its the base. Carrot, Zucchini, Celery, Tomato, salt. Chop the shallots "i like to use shallots with risottos since they are not so strong" simmer with olive oil, then add the rice with a pinch of salt a toast it, add some white wine e let evaporate. In this case we are doing a Saffron risotto, so add the saffron to your broth so it will blend in. When the rice is toasted start adding the broth little by little till the rice its AL DENTE, not too hard not too soft, just right! At the end add a some of the zucchini from the broth, bit of butter and some parmesan cheese. READY TO GO!