Kitchen Sink Risotto

I make a mean risotto.

When I tell people that, the typical response is a combination of "prove it" and "what's the secret?" The truth is, risotto is about as easy as it gets. And the greatest thing about it is its versatility. I am not joking when I say just about anything can go into making a great risotto. That said, my basic recipe for risotto rarely changes:

1/2 Onion (or 2 Shallots), chopped finely
2 cloves (sometimes more) Garlic, chopped finely
2 or 3 T butter
1 1/2 cups Risotto Rice
1 cup white wine (I use pino grigio)
4 1/2 cups Chicken stock (or vegetable, depending on later ingredients)
1/c grated Parmesan cheese
Salt & freshly ground Pepper to taste
1/4 cup heavy Cream (if desired)

In a saucepan, bring stock to a simmer. Keep stock at this temperature throughout the rest of the cooking process.

In a risotto pan (which is flared, wider at top than at bottom), saute onion or shallots in butter over medium heat until transcluscent, but not brown. Add rice and stir to coat well.

Add wine to deglaze pan and allow rice to absorb all liquid.

By single ladle amounts, begin adding stock to rice, stirring well after each addition and waiting until liquid is completely absorbed by the rice. Stir often so that rice never is allowed to stick to bottom of pan.

After about 35 minutes, test rice for doneness. Rice should be soft, yet still have a slight "bite" or firmness to it.

Remove from heat and add grated cheese and cream. Stir thoroughly. Add salt and pepper to taste.

At this point, pretty much anything goes. I have been known to add sauteed butternut squash, shrimp, chopped ham and peas or whatever I have leftover from previous meals during the week. Two nights ago, I sauteed some spinach and arugula and added it at the end along with some (frozen, thawed) peas. Add a piece of cooked chicken or salmon for a complete meal.