K here you go....
There's about a zillion ways to make risotto because you can customize it however you want, but I'll give you the basics and you can play with it.
In a saucepan, bring to a simmer 1 quart of stock (can be beef, chicken, veggie...whatever you want. I just buy a good pre-made one at the store). Season it with salt and pepper until it tastes right to you.
As the stock is heating up, take a large, heavy-bottomed pan (with a wide base is best) and pour in a couple tablespoons of good olive oil. Then toss in up to a couple cups of whatever you want....chopped onion, garlic, zucchini, meat, mushrooms, whatever you like. Saute it around until any onions are softened and meat is browned.
Then, pour in 1 cup of arborio rice (the kind of rice is important...regular rice doesn't come out the same). Stir it around and cook until it's just barely a tiny bit browned. Then...stand back a bit....and pour in 1/2 cup of dry white wine (and some in a glass for the cook if you like
). Stir and cook until the wine is evaporated - which will be fairly quick.
Now...you'll have 2 pans going...a saucepan of simmering, seasoned stock and the wide, shallow pan of arborio rice and other "stuff". You're going to add the stock to the rice, but only a ladle or two at a time, stirring constantly. So....ladle....stir.....keep stirring....when most of that stock is absorbed, ladle in a couple more.....stir....keep stirring.....when most of that stock is absorbed, ladle in a couple more....and just keep going.
You're going to cook the rice for about 20 minutes, stirring constantly and adding just a little stock at a time, until the rice is as tender as you like, and virtually all of the stock is absorbed (and you may not use all of the stock in the pan).
Once it's cooked, you can stir in some fresh chopped herbs if you like, or a couple handfuls of fresh grated parmesan, some even like a squeeze of fresh lemon juice...all up to you.
I don't think I ever make it the same way twice, but it's always good. Tonight's had onion, garlic, zucchini, and fresh parm, cooked in chicken stock. Yum!
