Basic Risotto with Variations
Bring cooking liquid to a simmer in a small saucepan; keep warm but do not boil. Heat oil in a large saucepan over medium heat. Add rice and aromatics; sauté 5 min. Add wine; cook until liquid evaporates. Add 2 cups cooking liquid to rice. Cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.); if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly. Add another 1 cup liquid; stirring occasionally and cooking until the liquid is almost gone again (another 5 min.). Continue adding liquid, 1 cup at a time, cooking until rice is tender (about 15 min. more). Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through. Serve immediately while risotto is very hot.
Note: More or less cooking liquid may be required.