Risotto

I realize I haven't given risotto the spotlight it deserves. I usually serve this as a side dish, but it can be a main dish and it can be as complicated (or not) as you make it. I'll add some variations to what I've done during the steps of the process.
Start with heating up your chicken, vegetable, beef, or seafood stock. You can buy the cans or cartons, or use your own. I typically use the equivalent of 1 quart of liquid, maybe a little more if I don't add the wine in the beginning.
In a deep saute pan, add a pat or 2 of butter and about 1 tablespoon of olive oil. Heat pan on medium and add about 2 cups of the risotto. I use the Arborio rice, which is thicker than the long grain rice, but you can use either. I don't think long grain uses as much liquid. I also add 1 medium finely diced onion and saute with the rice until both are slightly opaque (5 minutes or so). Now you can start adding the liquid. If you want to use wine, add about 1 cup of dry white wine that you also like to drink. I love the Peju Sauvignon Blanc for this, but you can use any wine really. You could even use champagne as well. If you don't want to use wine, then add 1 cup of your cooking liquid of choice. At this point, I'll add the garlic as well if you want to use that too. About 2 large cloves finely chopped will add a nice flavor. If you have saffron, add this now as well. Just a pinch goes a long way. Stir every minute or so and continue to add a cup of your cooking liquid once all the liquid is absorbed and the rice starts to sort of stick to the bottom of the pan. When the rice is starting to soften, but still chewy in the middle, you can add any one or combination of the following (these are just my favorites, but you can get creative on your own): frozen peas, chopped asparagus, chopped spinach, chopped raw shrimp, a large handful of grated Parmesan cheese. Add your last cup or 2 of liquid and stir and cover and let sit for 5 minutes or so, off the burner. When you are ready to serve, you can stir in another pat or 2 of butter, truffle oil, and/or fresh chopped parsley.
Note: You may need more or less liquid than stated above, depending on your taste. You might like a more al dente risotto, or a saucier risotto. Adjust accordingly.
More Variations
Mushroom Risotto: saute with butter and olive oil until browned and then add the risotto and onion, cont. with the rest of the instructions. Porcini mushrooms are awesome in this, finished with truffle oil. You must soak the mushrooms as directed, and save the mushroom broth to add to the liquid.
Veggie Risotto: saute finely diced fresh carrot, bellpepper, and celery with butter and olive oil until soft and then add the risotto and onion, cont. with the rest of the instructions.
Sausage Risotto: Andouille or linguica or any other spiced sausage in casings work as well. Precooked sausage, just cut into bite size pieces and brown, add the butter and olive oil and then add the risotto and onion, cont. with the rest of the instructions.