Risotto is yummy and easy to make as long as you watch it and follow the instructions of the recipe. It also makes for great comfort food.
I'm not a professional chef or an expert at making risotto (last time I made it the rice was too mushy), but I can make risotto that tastes good.
2 -3 yellow squash, roasted and pureed
1 - 2 tbsps olive oil
1 small onion, minced
2 cloves garlic, minced
1 cup short grain rice
1/2 cup white wine
3 cups chicken stock
1/2 cup Parmesan cheese
1 tbsp unsalted butter
1/2 tsp pepper
Place chicken stock in meduim sauce pan and heat.
Heat onions, garlic and olive oil in a large pan on medium heat. Cook until onions are translucent. Pour rice into pan and toast until the edges of the rice are also translucent (2 - 3 minutes). Grab a spoon and pour your wine in with the rice mixture. Stir (not constantly but enough so that the rice doesn't stick to the bottom of the pan and burn) until the wine is absorbed by the rice.
Add one ladle-ful of chick stock to the rice mixture. Stir until the stock is absorbed by the rice, again stirring as needed so the rice won't stick. Repeat, checking the rice after 2 cups of chicken stock are added. Risotto is done when the rice is cooked al dente (for me, mostly soft but with a slight bite). Continue adding stock and stirring until the stock is absorbed until the rice reaches this point.
Take the rice off the heat and add cheese, butter and pepper.
Serve immediately.
Risotto Information -> http://italianfood.about.com/od/tipstricks1/a/aa091697.htm
http://culinaryarts.about.com/od/ricegrains/ss/risotto.htm
