Heat olive oil in a saucepot over medium-high heat. Add the rice and stir until thoroughly coated and opaque, about 3 minutes. Add the onion and garlic, and cook until softened, about 2 minutes.

Add the white wine and cook until reduced by half and the alcohol smell is completely gone, about 2 minutes.

Add a 4 to 6 ounce ladleful of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the hot stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more. Fold in the zucchini with your last third of the stock and continue to cook until the rice is tender and creamy but still al dente, about 18 minutes. Season the risotto with salt and freshly ground pepper to taste.

Remove from heat and immediately fold in the tomatoes, parsley, basil, and parmigiano, and finish with extra virgin olive oil. Serve, garnished with additional parmigiano.

Helpful Tips:
1. The process and technique of making risotto, the constant stirring, is what gives the risotto its delicious texture. There’s no butter or cream in this risotto -- the texture is the result of the cooking process.
2. Sautee the rice in olive oil to open each kernel and allow the risotto to absorb more flavor.
3. When using different vegetables, like heartier greens, put the veggies in earlier. The total cook time of the risotto should be about 18 minutes. Adding the zucchini in later allows for a little bit of texture.