This one is both fusion, with the vegetables cooked until a little crisp in Chinese Five-Spice and other Asian aromatics (ginger, cumin, garlic, cilantro, chili flakes), and a use-up-what-ever-is-in-the-fridge dinner. (You have them too, right?) I added the veggies to the rice after it was done so they would stay crisp and firm in the creamy risotto. I cooked the rice pretty simply but with some similar flavors. I love risotto and make it often, turns out differently, but still spectacular every time.