this is my favorite recipe for risotto, which I adapt each time I make it, for what I have on hand.
1 yellow onion
1 1/4 cups arborio rice (Trader Joes brand is great, because it’s almost exaclty half a box)
1 1/4 cups dry white wine (again, I use Trader Joe’s Charles Shaw sauvignon blanc wine, which is only $3 a bottle)
3 1/3 cups chicken or vegetable stock (this time, Trader Joe’s is a little too thick for me, so I go with Whole Foods’ brand)
salt and pepper
basil (about 15-20 leaves)
one large or 2 small chicken breasts
2 Tbl additional fresh herbs (parsley, oregano, etc: whatever you have on hand that sounds good!)
vegetables of your choice
for chicken risotto: bake chicken breasts at 350 degrees while you start on the rest
in a frying pan, start cooking the onion in olive oil
when the onion becomes clear, add half of each herb that you’re using, and then add the arborio rice for a minute or so, so that each grain is coated with oil
then add the white wine slowly (add a portion of it 2-3 times, adding more when the previous amount has been mostly soaked up)
after the rice has soaked up the wine, add in the broth slowly (in another 3-4 portions)
when the chicken is done baking, cut into cubes and add to the risotto. if you want to add any vegetables, I’d prepare them separately and then add at the end as well.
add the salt and pepper, and then top with the remaining herbs
I like to let it sit for 15-30 minutes before eating, because it gets better as the flavors meld, but you can eat immediately if you wish. and don’t forget to drink the extra wine!