America’s Test Kitchen, variations are original
Serves 8

3 ½ cups chicken stock
3 cups water
4 tablespoons butter
1 onion, minced
2 cups arborio rice
1 cup white wine
1 cup parmesan cheese
Salt
pepper

Pour the stock and water into a pot and bring it to a boil; then reduce the heat to low and cover.

Melt the butter into a large non stick pan. Add the minced onions and saute on medium heat until soft, about 8 minutes. Add the rice to the pan and stir for a minute or two, making sure each kernel is coated in fat. Pour in the wine and stir until it is almost completely absorbed, stirring continuously.

Add in 3 cups of the broth mixture and set a timer for 11 minutes. During this period, stirring the risotto occasionally will be sufficient. If the pan gets too dry, add another half cup of liquid.

When the timer goes off, set it for 11 minutes again. At this point it is critical to stir almost constantly, adding a half cup of broth at a time to the pan when nearly all the liquid has been absorbed by the rice. In the event you run out of liquid altogether, add more to the pot and heat before adding to the risotto. When the timer goes off your rice should be done or nearly there. If it needs more time, continue stirring and adding broth until it needs no more cooking.

When the rice is done, remove from the heat and transfer to a serving bowl. Mix in the cheese and season.

Variation: Mushroom and Herb Risotto

8 ounces mushrooms, cleaned, stems removed and reserved and caps diced large
1 tablespoon olive oil
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced

Changes to the base recipe: Before cooking the onions, put the extra oil and brown the diced mushrooms in the skillet on medium high heat, about 8 minutes. Set aside. Add the mushroom stems to simmer in the broth mixture for flavor. When stirring in the parmesan at the end of the recipe, stir in the reserved mushrooms and herbs as well.

Variation: Risotto with Jowl Bacon and Peas

3 to 4 ounces jowl bacon, preferably Cumberland brand, cut into 1/4″ cubes (regular bacon may be substituted)
1 cup shelled garden peas, fresh or frozen

Changes to the base recipe: Brown the bacon in the skillet over high heat before cooking the onions. Remove the cooked bacon with a slotted spoon and set aside. If there is more than 4 tablespoon of bacon fat, remove the excess, then cook the onions in the rendered fat. Stir the bacon and peas in the hot risotto with the parmesan at the end of the recipe.