Risotto really is Seriously Simple to prepare, as long as you carve out some time to cook it. It's actually relaxing to slow down and stir the ingredients. You can also make this a few hours ahead and finish it just before serving.

I like to serve this dish at summer's end to bid goodbye to the best of the sunny season's bounty. That's when I like to use vegetables like zucchini and yellow or orange peppers. If the corn is still good, I'll throw that into the mix as well.

This is a wonderful first course or light entree. When making a risotto, select superfino Arborio rice (which has plump, oval grains) that is high in amylopectin, a component of starch. It lends creaminess to the finished risotto, which is accentuated by the slow addition of liquid and constant stirring. Another unique feature of Arborio rice is the firm central core it retains when cooked, giving it a distinctive "al dente" texture.

Don't wash the rice, because you'll be washing away the starch that gives risotto its creamy character. I like to use a heavy pot with a handle so you can mix the risotto with one hand while holding the pot with the other. Make sure to keep the rice at a very low boil so that it cooks evenly and retains a creamy yet firm quality.

Serve this as a light vegetarian entree, with a salad, to start. Finish with a fruit dessert, and you have yourself a satisfying menu. I also like to serve this on the side of roasted chicken or braised veal.

Risotto tips:

Look for superfine Arborio rice from Italy, a small oval variety high in amylopectin starch. Other Italian rice for risotto are Carniola and Vialone Nano, but they're a bit difficult to find.

Other risotto combinations you might want to try: spinach and gorgonzola; peas, mint and scallions with grated Pecorino cheese; a rainbow of red Swiss chard, orange carrots, zucchini and red and golden cherry tomatoes with grated Manchego or fresh goat cheese.

Serve the risotto immediately in warm, shallow bowls.

Add a cup of chopped yellow or red tomatoes in Step 5.

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