Shrimp and zucchini risotto by Cinzia Merli

It is a lot of work to prepare (55 minutes, my foot) but I promise you it's worth it! Excellent depth of flavor and light (no butter, yet still creamy and satisfying like classic risotto). Pairs really well with a crisp, dry, salty Italian white wine. My husband eats three helpings each time I make it. Leftovers reheat well, too.