Risotto Tricolore

Ingredients for 3 servings:

• 1 large onion(s), finely diced
• 1 small zucchini, diced
• Maggi
• 4 tbsp olive oil
• 1 tbsp sugar
• 3 tomatoes
• 2 garlic cloves
• 1 tsp, heaped oregano
• salt and pepper
• 200 g rice (risotto rice, e.g. Gallo Blond)
• 250 ml dry white wine (e.g. Silvaner)
• 500 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Risotto with zucchini and tomatoes

Finely dice the onion and zucchini (approx. 5 mm). Place both in a bowl along with a few drops of Maggi, 2 tablespoons of olive oil, and sugar. Mix together. Cover the bowl and set aside. Let the mixture sit for about 1 hour. Wash and dry the tomatoes, halve them, remove the stems and seeds, leaving only the flesh. Cut into 1 cm cubes and place in a bowl. Crush the garlic, add 2 tablespoons of olive oil, the oregano, salt, and pepper, and mix everything together again. Cover and let sit for about 1 hour. Then heat a large, deep frying pan (preferably coated) until very hot. When the pan is hot, add the zucchini and onion mixture and brown lightly, uncovered. Then add the tomato mixture to the pan and fry for about 3 minutes, stirring constantly. Important: After 1 minute, put the lid on the pan so that some of the liquid collects and doesn’t evaporate! Spread all of the sautéed vegetables over the bottom of the pan, then spread the rice evenly on top, put the lid on, and reduce the heat to about 2/3 of the power. Let everything simmer briefly; the rice will absorb the liquid, then remove the lid, mix the rice and vegetables well, and add the white wine. Stir everything well again and bring to a boil. Do not put the lid back on the pan. Important: Stir everything frequently, otherwise the rice will burn and all your work will have been for nothing. When the liquid in the pan disappears, top up with stock, always adding just enough so that the rice is not completely covered, and keep stirring. When the rice has a creamy consistency after topping up the stock several times, the risotto is ready. P.S. If the specified amount of stock isn’t enough to make the rice creamy, you can also add more water. The only thing that really matters is that the rice is always supplied with liquid and does not burn.