Zucchine and Pancetta Summertime Risotto

Zucchine and Pancetta Summertime Risotto 
Ingredients
2 cups of arborio rice 
white wine
1/2 white onion, chopped
2 tbsp butter 
cubed pancetta, QB (as much as you like) 
2 zucchine, sliced thinly 
infinite supply of vegetable broth (ideally homemade); just kidding, it doesn't have to be infinite, but at least a couple cups because you never know how many you will need...

This is more or less what the start of making this dish looks like- first you melt the butter, add the chopped onions and pancetta and let the onion flavour really get into the butter. I would then add the zucchine and let sizzle for about 5 minutes. Then you add the rice and basically let it soak up all that onion-y buttery-ness. Once this has happened, after maybe 3-5 minutes add the wine; I would add about 3/4 cup. You continue to cook on medium heat until the wine has evaporated. At this point, you start adding the broth very slowly- a cup at a time. Add a cup, let the rice cook in it, once it's all absorbed, add another cup. Continue this process until the rice is cooked to the point of your liking. People are all very individualistic when it comes to risotto- some like it "harder" (more al dente) than others so it's really up to you. Hope you liked this one! Here's what it could look like...