Risotto 1

Saute the rice over a medium to high heat until translucent. Add one half a cup or so of the stock and stir. Reduce heat to somewhere between medium and low. The stock will absorb into the rice. When absorbed, add another half cup or so of stock and continue stirring. keep stirring and adding stock. The whole process takes twenty to thirty minutes.

I usually throw in a cup of frozen veggies when the rice is almost done (corn and peas are good) for texture. My boss adds mushrooms. Also good. (If you eat dairy, a little bit of high quality parm or romano sprinkled on before serving is really good but not a necessity.)