Risotto

Is there any such thing as bad risotto? I don't think so. Just like flan, it's always good. My standard recipe (which I don't think I'll ever do any differently) is very easy.

For each serving, saute a tbsp or two of onion (finely minced), 1/3 cup arborio rice, and 1-2 cloves of crushed garlic, in 1 tbsp olive oil. While that cooks, re-hyrdate some porcini mushrooms in a cup of warm water. When the rice and onion-garlic mixture just begins to go past golden (but not brown), add the mushrooms and water they soaked in, half a stock cube (organic chicken is my favourite, or, when Ive roasted a chicken recently, fresh stock), 1/4 cp white wine, and simmer (while stirring gently) until rice is soft. Add water as needed during this process, but not much at a time -- just whatever is required to keep the rice cooking.

When done, remove from heat and stir in a handful of grated parm, a chunk of butter (15 ml?), some single cream (30 ml?), and a few grinds of black pepper.

Lastly, I toast a tbsp of pine nuts and sprinkle them on top (you just put them in a non-stick skillet, and cook on medium heat while tossing occasionally), and I'm in heaven.