Risotto (basic)

Basic Recipe
4 C. broth
2 T. butter
2 T. olive oil
1 clove garlic, chopped
Seafood or vegetables of your choice -- approximately 1/2-1 C.
1 C. arborio rice
1/2 C. dry white wine (can be sparkling)
1/4 C. cream
1/4 C. grated Romano or Parmigiana cheese
salt, pepper, spices/herbs to taste

Heat broth to boil and then set on low heat to simmer. Meanwhile, melt butter in olive oil in frying pan over medium high heat. When hot add garlic and seafood/vegetables (your choice -- shrimp, mushrooms, spinach, etc.) and saute. Add rice and saute for 1-2 minutes. Set timer for 20 minutes. Add wine and stir. As wine is absorbed, add a ladle full of simmering broth and stir. As broth is absorbed, add more, stirring all the while. You may have to adjust the heat as you add more volume so that the liquid bubbles constantly but that the pan is not so hot that the liquid evaporates right away. Continue this for 20 minutes, even if some broth is left at the end of the time. Remove from heat and add cream, cheese and spices (to your taste -- parsley for shrimp risotto, allspice for mushroom risotto, etc.). Cover and let sit for several minutes before serving.

Lemon risotto alternative
Prepare as above except:
Omit extra seafood or vegetables. Right after adding rice to pan, add the zest of 1 small lemon. At the end, add 2 T. lemon juice with cream/cheese mixture. No additional spices (other than salt and white pepper) are necessary.

Nana Stella made an interesting risotto with broth and tomato sauce. Find it here as Risotto - Genovese.