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Risotto, one of those simple and satisfying dishes that always feels a bit decadent too. I used zucchini in this version but I also think you could substitute in fresh peas for a beautiful spring risotto as well.
In a large sauté pan, heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes, until soft. Add the zucchini and cook for another 5 minutes, stirring occasionally. Season with sea salt.
Add the rice, stir, and cook for 3 to 4 minutes until the rice is opaque.
Add the wine and a ladleful of hot stock. Cook, stirring, until the liquid is absorbed. Continue stirring and adding the stock one ladle at a time, waiting until the liquid is absorbed each time before adding more liquid. Add liquid until the rice is tender but al dente and the risotto looks creamy, about 18-20 minutes.
Remove the pan from the heat. Stir in the butter and the parmigiano reggiano. Taste. Season with sea salt as necessary. Divide the risotto among four bowls.