Risoto, Basic, Mushroom, or Spinach

Arborio rice
Twice as much chicken broth as rice, boiling, in separate sauce pan.

Onions or shallots, finely chopped
Pine nuts (optional)
Olive Oil or butter or combination
Fresh Mushrooms, any kind, sliced.
Spinach, fresh is better, but frozen and drained OK.
Parmesan or shredded gruyere or both

Saute onions/shallots in oil/butter in large pan/saucier until soft or carmelized even. Add pine nuts if you wish.

Add dry rice and stir until all coated with oil.

Start adding broth about a cup at a time, stirring to keep from sticking to pan.

When nearly all broth incorporated and rice nearly cooked (should be slightly al dente), add mushrooms or spinach and continue adding broth until all cooked.

Add parmesan and/or gruyere.

SERVE IMMEDIATELY OR SOONER!