Thurl Bailey's Risotto with zucchini

2 1/2 c. chicken stock
3 Tbs butter
1 Tbs olive oil
1 yellow onion, chopped
1 clove garlic, chopped
1 c medium grain rice
1 zucchini, sliced thin
1/3 c paremsan/reggiano cheese
salt and pepper to taste
Bring chicken stock to a simmer. In saucepan melt 2 Tbs butter with oil, add onion and saute til tender. Add garlic and rice, stir til rice kernels are hot and coated, add half the zucchini and cook for 1 minute, add chicken stock stirring constantly. When rice is half cooked, add the remaining zucchini and salt and pepper, cook til rice is done. Remove from heat. Stir in the remaiming butter and cheeses.

From the Utah Jazz cookbook.