Risotto with Spring Vegetables, Tomato, and Basil

1 med. or 2 small zucchini
5 C chicken broth
3 TB butter
2 TB veg oil
1/3 C. chopped onion
1/3 C. Carrot diced very fine
1/3 C celery diced very fine
salt
2 C arborio rice (you can get this at costco now)
1/2 C. frozen peas
1 ripe, firm, fresh tomato, skinned raw with a peeler, seeded and diced fine
1/3 C parmigiano-reggiano cheese
6 or more fresh basil leaves

1. Soak the zucchini in cold water, scrub them clean, and cut off both ends. Dice them very fine.
2. Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
3. Put 2 TB of the butter, all the veg oil, and the chopped onion in a broad, sturdy pot, turn on the heat to medium high, and cook the onion until it becomes colored a fine golden brown.
4. Add the diced carrot and celery, and cook for about 5 minutes, stirring from time to time to coat them well. Add the diced zucchini, one or two pinches of salt, and cook for 8 minutes more, stirring occasionally.
5. Using a slotted spoon or skimmer, remove half the vegetables in the pot, and set aside. Turn on the heat to high. Add the rice, stirring quickly and thoroughly until the grains are coated well.
6. Add 1/2 C of broth and cook the rice a little at a time, gradually adding broth and stirring, turn the heat down to a simmer.
7. Cook the rice until it is tender, but firm to the bite (no mush or crunch), with barely enough liquid remaining to make the consistency somewhat runny (about 20 minutes). When the rice has cooked add the cooked vegetables you had set aside earlier, the diced tomato, and the thawed frozen peas. Off heat, add the remaining TB of butter, and all the grated parmesan, and stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt. Mix in the the shredded basil. Transfer to a platter and serve promptly.

This is Marcella Hazan's recipe