Here's a good place to get started:
Risotto Milanese covers most of the important bits like adding hot stock a bit at a time - that's the key thing. (Use unsalted butter though, the stock will probably be fairly salty.) I'd let the rice fry a bit before starting with the rest, you want to get the grains to go transparent, but, like the onion/garlic, uncoloured. You also don't really have to use risotto rice, I'm quite fond of the slightly nutty taste of basmati, though that'd probably get the purists raving.

I'd tend to cut down on the rice a little and lob a bit more fat and cheese at it personally. Subbing in some shallots instead of onion will make it a little sweeter, giving a more restauranty touch maybe. Letting it rest, covered, for a couple of minutes at the end after you've stirred the cheese and butter in will also pay dividends.

Once you've got the texture cracked you can then throw in pretty much any ingredients that go together!
(BrianHequator was stretching owls, on, or around, Thu 4 Aug 2011, 18:12, 1 reply, 15 years ago)

Thank you!
I'll buy some risotto rice in for the first time. Might try making pea risotto since it was delicious last time I had it. Thanks for the tips
( Amberl was stripey and dominated Europe, Thu 4 Aug 2011, 18:27, Reply)