The basic risotto recipe can be used to make many different risottos. Try potato and mushroom - cook 1 small potato that has been diced small, until done (about 2 minutes) Drain. Saute 6 sliced mushrooms. Make the basic risotto recipe, then add the potatoes and mushrooms after stirring in the butter.
1Heat oil in a heavy, non-stick 2 quart pot.
saute onion in oil until transluscent.
2Add rice and stir until grains are coated with oil.
3Add wine and stir constantly, on medium heat, until wine is absorbed. (If you do not wish to use wine, use broth)
4Add 1 cup stock, stirring until liquid is absorbed. Continue to add stock, one cup at a time, stirring and allowing liquid to absorb before adding the next cup. This will take about 30 minutes or so.
The rice, when done, should be be firm with a little bite in the center or al dente.
5Remove from heat, add cheese and stir until melted.
6Add butter and quickly stir until melted. add salt and pepper to taste.