1. Prepare the rice as directed or in a rice cooker.
2. Heat a large cast iron frying pan.
3. Place the sliced onion, diced celery, half of the garlic and diced carrots in a dry pan.
4. Dust these veggies with salt and sugar.
5. Allow the onion to get slightly translucent and garlic to become fragrant, then add the diced tomatoes.
6. Add the rest of the seasonings and drizzle with two tbs. of olive oil.
7. Heat another large cast iron frying pan.
8. Place the diced zucchini and the other half of the garlic in the pan.
9. Drizzle the zucchini and garlic with olive oil.
10. Dust the zucchini and garlic with salt and fresh ground black pepper.
11. When a nice golden color is achieved on the zucchini, turn over and let the zucchini get a nice golden color on the other side.
12. Re-season with a little more salt and pepper.
13. Do Not overcrowd the pan. Allow the zucchini to become a beautiful golden color and the garlic to get a nice golden color as well.
14. Add the golden zucchini to the pan with the tomato mixture and continue to cook on a gentle heat.
15. Add the wine to the veggies.
16. Mix the tomato paste with the water and add to the veggies.
17. Continue to cook on a gentle heat.
18. Taste for seasonings and re-season to desired taste.

For the Chicken:

1. Mix the seasonings together.
2. Heat a large cast iron frying pan with a tablespoon of olive oil.
3. Add a few pieces of thin sliced chicken to the pan. Do Not overcrowd the pan.
4. Sprinkle the chicken with the seasoning mix.
5. Cook for 2 to 3 minutes or until a nice golden color is achieved on one side then turn over and sprinkle the other side of the chicken with the spice mixture and cook to a nice golden color, about another 2 to three minutes or until the juices run clear.
6. The cooking time will be determined by the thickness of the chicken. Continue to season the chicken while cooking it.
7. Place the cooked chicken into the vegetable mixture.
8. Add the fresh basil to the vegetable and chicken pan.
9. Heat a small cast iron frying pan and place the pignoli nuts in the pan.
10. Allow the nuts to get a nice golden color. Do Not burn these nuts!

Assembly:

1. Place the risotto on a medium sized serving platter.
2. Top the rice with the vegetable and chicken mixture. Top off with the pignoli nuts, drizzle of olive oil and fresh grated Romano or Parmesan cheese.