Risotto is a neutral: you can throw pretty much whatever you want into it, depending on your mood and the season. Here's a very basic recipe, to which other flavors and ingredients can be added at will. I lean toward adding bright vegetables like peas and asparagus.
Risotto base
serves 6
In a deep pan, saute for about 3 minutes:
2 tbsp. olive oil
2 tbsp. butter
1 medium white onion, diced finely
Add 1 c. arborio rice and saute it for 2 minutes to toast the grains.
Add 1 cup chicken broth. Stir until it's absorbed.
Gradually add in 2 more cups of chicken broth about 1/2 cup at a time, adding
more as the previous liquid gets absorbed.
Stir constantly. The rice is done when it starts producing gluten and the mass begins to come together as a big, gooey pile. If this hasn't happened after 3 cups of broth, add more and keep stirring until it does.
To finish, add 2 tbsp. butter and 1/4 c. shredded Parmesan cheese. Stir until both have melted into the rice.
