RISOTTO

Sauté the garlic and onion in butter or olive oil for a couple minutes. Add rice and sauté another couple of minutes. Add wine, sauté until absorbed. Begin adding broth 1-2 ladles at a time, stirring until the liquid is absorbed. When rice is done cooking, add a small amount of broth to make the risotto creamy. Add cheese. Makes 1 large serving. Use white wine for most risottos, red for a rich risotto, such as a mushroom risotto.  Dry vermouth is also a good choice in place of the rice (Julia Child's suggestion).

1.5 cups of rice and up to 4 cups broth is plenty for 3 people.

Variations:

Mushroom Risotto
Use a combination of Italian mushrooms and Porcini.  Mushroom broth is ideal; other dark broths are ok.  Cook the mushrooms separately and then add at the end.

Asparagus Risotto
Add the asparagus once you start adding the broth. Use leek instead of onion.

Fennel and Leek Risotto
Add the fennel once you start adding the broth.

Risotto a la Milanese
Add the saffron at any point, perhaps near the end.

Seafood Risotto
Add clams, shrimp, or other seafood.  Sauté separately and add at the end.

Risotto with Apples
Sandro used 4 for Risotto for 4 people.

Alternate Method of Cooking:

Risotto in the pressure cooker.  Start normally.  When it is time to add broth, put in pressure cooker, cook for 8 minutes.  Use 1 liter of broth for 400 grams of rice (enough for 3/4 people).