From: lily and chew
An onion (or leek or shallots) and garlic
Ingredients of choice: just about anything goes in a risotto. For this one: mushrooms, green beans (or spinach), fresh sprigs of thyme, almonds (slivered) and lemon (one)
6 to 8 cups of veggie stock and white wine (one cup for the stock, one for you)
A very generous block of parmigiano reggiano
Patience: At least half an hour to cook alone, stirring always. It’s best to have music and a glass of wine by your side at all times.
Heat the stock and wine together to just simmering and leave it that way. Finely chop your onion (or leek or shallots) and garlic and soften them in olive oil over medium heat (add a little butter if you like). After a few minutes add your thyme and arborio rice (1/2 to 3/4 of a cup for two) and stir it so that it is coated in oil and starting to go transluscent. Do not let it brown or burn – death to risotto if you do. Add grated lemon rind, slivered almonds and a squeeze of lemon juice. (If you had long cooking veggies, e.g. pumpkin, now would be the time to add them.) Ladle in a cup of liquid – or enough to cover the rice. When there is more mush than liquid, add more stock. Repeat for 10-15 minutes. Add your softer chopped veggies (mushrooms, tomato, beans or asparagus) and keep doing the stock thing. After another 5 or 10 minutes the rice isn’t really absorbing much liquid anymore. Try a granule to make sure it is firm but not chewy. When it’s good, add a handful of grated parmesan, some pepper and a couple of tablespoons of butter. Stir rapidly to mix everything together and get it extra creamy. Turn off the heat and let the risotto sit for a few minutes before serving. Sprinkle with shaved parmesan and cracked pepper.