RISOTTO ALLA PRIMAVERA (HARRY'S BAR)

Steps:

• For the rice: Bring all the stock to a simmer or heat it as you go along in the microwave (broth must be hot when added to the rice) Heat the olive oil in a heavy, large saucepan. Add onion and cook until golden but not brown. Add the rice and stir with a wooden spoon to coat the rice. Turn the heat to high and add 1/2 cup of the hot broth. You will need to stir constantly until liquid is absorbed. Continue adding broth in 1/2 cup increments, stirring until each increment is absorbed. This will take at least 20 minutes. (Half way through this process you will add the vegetable mixture, below) You may have to adjust the heat from time to time but the risotto needs to keep boiling, but must not stick to the pot. The rice, when done, should be tender but with still the slightest bit of firmness. When all liquid is absorbed. remove from heat and stir in butter and Parmesan. Mix well until creamy. Add salt and pepper to taste. Serve with Parmesan for sprinkling. Vegetables primavera Heat oil in pot. Add the garlic to flavor the oil. Add the mushrooms and cook for 5 minutes until softened. Add the basil and oregano. Add the onion and cook for 2 minutes. Add the zucchini, broccoli, bell pepper, tomatoes and leek. Raise head and cook for 10 minutes, stirring often, until veggies are just cooked. Season with salt and pepper.