Here is my favorite Risotto recipe. It is pretty simple. Be sure and get arborio or carnaroli rice, real Italian parmesan ( parmeggiano reggiano), quality saffron and so forth.
It's great on its own or as a foil with light meats or fowl such as veal scallopini, chicken breast picatta or pork tenderloins. Use the kitchen trick and cook the rice 3/4 the way done, leaving it very al dente. Pour it onto a buttered flat tray and cool. Just before serving, ad more stock and finish the cooking. By the way, leave out the cheese until the rice has cooked to your liking.
