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Tomato Sauce:
Sauté garlic in a skillet until golden. Add tomatoes, basil, salt and pepper. Cook at medium heat for 5 minutes, stirring eventually. Remove from fire. Reserve.
Risotto:
Cut funghi porcini in medium size pieces. Soak them in ˝ cup water, and cook for 3 minutes. Reserve. Cut zucchini in thin slices and sear in greaseless skillet until golden. Reserve.
In a large pan, sauté onion in olive oil, add garlic. Add wine and boil a few minutes to evaporate alcohol. Add funghi, rice and stir well.
Gradually add hot stock, not boiling, while stirring. Once liquid is absorbed, add more stock. Repeat adding stock and stirring until rice is just done (around 18 to 20 minutes). Add dried tomatoes and zucchini, tomato sauce and parmesan cheese. Stir well and add 2 tablespoons butter.
Serve immediately, decorate with chopped parsley, basil and parmesan cheese.
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