How to Make Risotto
To make simple vegetable risotto, start by sautéeing chopped onion in a large saucepan, then add Aroborio rice to the pan. In a separate pot, bring a couple cups of chicken or vegetable broth to a simmer, then add a ladle full to the rice and stir until the rice has absorbed the broth. Keep adding small amounts of broth to the rice and stirring until it's absorbed to create the creamy texture of classic risotto. Once you've incorporated all of the broth, cook the risotto for 15-20 minutes.
Sauté one chopped small white onion in 2 tablespoon (29.6 ml). of butter in a heavy saucepan over medium heat. The saucepan should be 2–3 US quarts (2,000–3,000 ml) large. Cook the onion and stir it occasionally with a wooden spoon until it appears translucent. Pour 1.5 cups of Aroborio rice into the saucepan. Stir the rice to mix it in with the onions. Let the rice toast in the pan for a minute or two -- it will absorb the flavor from the onions. Heat 3 cups of chicken broth in a separate saucepan over medium heat. Heat it to a gentle simmer. Crumble ⁄ 4 tablespoon (3.7 ml). of saffron threads into the broth. Use a ladle to add a cup or two of simmering broth to the rice. Then, stir the rice until it has absorbed the broth. Keep adding broth to the rice and stirring; this cooking technique helps bring the starch out of the rice to combine with the broth for the creamy texture typical of a classic risotto. Add about 3/4 of the broth to the risotto. Cook the risotto for 15-20 minutes. Then, start tasting the risotto between additions of broth to see if it's done. When it's done, the individual rice grains should still be distinguishable, and their texture should be slightly firm (al dente), but not at all crunchy. Add the remaining ingredients to the risotto. Add 1 tablespoon (14.8 ml). of butter, 1/4 cup of grated Parmesan cheese, 1/4 cup of cooked string beans, 1/4 cup of cooked peas, and 1/4 cup of cooked Portobello mushrooms to the risotto. Add salt and pepper to taste. The risotto should be rich, creamy, fragrant, and a beautiful golden color. Serve. Serve the risotto in wide, shallow serving bowls with additional Parmesan cheese grated on top. Place one small chopped white onion and half a stick of butter in a pan over medium heat. Cook the onion until it's translucent. Place one 1 cup of sliced white mushrooms in the mixture. Sauté the mushrooms with the onions. Continue to cook these ingredients together until the onions are caramelized. Add 1 box of risotto rice, one spoonful of cream of onion soup, and one spoonful of cream of mushroom soup to the mixture. Then, add 1/2 cup of milk and stir the ingredients together until the milk is absorbed. Turn up the heat to medium-high as you continue to stir the ingredients. Add more milk to the risotto until it's no longer firm. Add up to 1/2 cup more milk to the risotto, until it's nice and creamy. If it's ready as it is, then don't add more milk. Cook the risotto for at least 15-20 minutes. Serve. Spoon the risotto into a bowl and top it with 1/2 a cup of grated Parmesan cheese. Make the broth mixture. Bring 2 cups of chicken broth and one 8 oz. bottle of clam juice to a simmer. Do not boil it -- just keep it warm over low heat. Melt 2 tbsp. of butter in a large saucepan over medium heat. Add 1/4 cup chopped shallots to the pan. Cook them for 2 minutes or until they're tender, stirring frequently as you do so. Add 1/2 cup uncooked Arborio rice and 1/8 tsp. crushed saffron threads to the pan. Stir constantly as you cook the ingredients for 30 seconds. Add 1 tbsp. of fresh lemon juice to the pan. Cook it and stir for 15 seconds. Stir in 1/2 cup of the broth mixture. Cook it for 2 minutes or until the liquid is almost absorbed. Continue to stir. Add the rest of the broth mixture. Keep adding it 1/2 cup at a time, until each portion is absorbed in the rice. This should take about 18-20 minutes. Stir in 1/2 cup of halved grape tomatoes. Cook them for one minute. Stir in the seafood. Stir in 3 oz. of medium shrimp and 4 oz. of bay scallops. The shrimp should be peeled and deveined before you stir them in. Cook the seafood risotto for 4 minutes or until the shrimp and scallops are done. Continue to stir while the ingredients mix together. Remove the seafood from the heat. Stir in 2 tablespoon (29.6 ml). of whipped cream. Serve. Sprinkle this tasty seafood risotto with 3 tablespoon (44.4 ml). chopped parsley and enjoy it as a main course. Make pumpkin risotto. This pumpkin-based risotto can be enjoyed on its own or with chicken or beef.  Make tomato risotto. This tomato-based risotto is hearty on its own. Make vegetarian risotto. This risotto is filled with a variety of vegetables, such as zucchini, peas, and pumpkin.  Make risotto with artichokes. If you're an artichoke lover, then this tasty rich risotto is perfect for you. 
Sauté one chopped small white onion in 2 tablespoon (29.6 ml). Pour 1.5 cups of Aroborio rice into the saucepan. Heat 3 cups of chicken broth in a separate saucepan over medium heat. Use a ladle to add a cup or two of simmering broth to the rice. Cook the risotto for 15-20 minutes. Add the remaining ingredients to the risotto. Serve. Place one small chopped white onion and half a stick of butter in a pan over medium heat. Place one 1 cup of sliced white mushrooms in the mixture. Add 1 box of risotto rice, one spoonful of cream of onion soup, and one spoonful of cream of mushroom soup to the mixture. Add more milk to the risotto until it's no longer firm. Serve. Make the broth mixture. Melt 2 tbsp. Add 1/4 cup chopped shallots to the pan. Add 1/2 cup uncooked Arborio rice and 1/8 tsp. Add 1 tbsp. Stir in 1/2 cup of the broth mixture. Add the rest of the broth mixture. Stir in 1/2 cup of halved grape tomatoes. Stir in the seafood. Remove the seafood from the heat. Serve. Make pumpkin risotto.  Make vegetarian risotto.  