An elegant and flavorful way to impress your friends with the tastes and colors of Italy.
Notes: This classic Italian recipe is traditionally prepared with white wine, which gives the rice added flavor. However, vegetable broth may be substituted. Also, for a different spin, try using sun-dried tomatoes in place of Roma tomatoes. It is best to use a burner-sized pan when preparing risotto so it is heated evenly and the rice has a chance to rub together to create starch, which makes the dish creamy. The vegetable broth should be pre-heated so cooking time is not slowed. Make sure the heat is adjusted so the rice is simmering but not boiling. Stir almost constantly to avoid sticking and burning, but take periodic, brief breaks so the rice does not become gluey. Only add as much vegetable broth as needed for the rice to reach al dente texture. Vegetables should always be added at the end, off the heat, to prevent them from becoming mushy.