Risotto - cooking recipe

Ingredients

1 onion, cut into small pieces
olive oil
6 large shrimp (per person)
3 or 4 very young zucchini, cut in thick slices*
1 c. Italian Arborio rice
4 c. hot chicken broth
1 c. white wine
4 Tbsp. butter or 4 oz. sweet cream
1/2 c. chopped Italian parsley
1 c. grated real Parmigiana cheese

Preparation

*Or 1 pound tender green asparagus, cut into 1-inch pieces or a handful of dried porcini, soaked in water.