Look, I'm not saying it's a sure thing, but: I made a version of this recipe for my husband the first time that we cooked dinner together.
When I lived in Rome in college, I learned a lot of recipes that have stayed in my regular rotation, but perhaps none so versatile and often demanded as this one. I recall a friend inviting us all over to her apartment for dinner and preparing risotto. I was transfixed: "Isn't risotto incredibly complicated and difficult?" She generously explained that, quite the opposite: it's a super simple recipe that most people avoid because of the amount of active cooking time involved. (Let's just say this isn't one to undertake if you're hoping to prep, then leave something alone to simmer for an hour or two.) But as long as you have about 30-40 minutes, it's inexpensive, easy, hugely rewarding, and frankly kind of zen. (Zone out while stirring...yes, please!)
The most important thing to remember is that the recipe is a ratio, meaning that you can always adjust quantity up or down depending on how much rice you want to use. 1C is a good starting point, and will give you a hearty meal for two (and likely a bit left over). To make more or less, adjust your rice quantity, then adjust quantities of other ingredients accordingly. Arborio rice is best, but any rice will work. Given the choice, shorter grain is better than long grain.
Ingredients:
1 small yellow or white onion, diced
3-4 TBSP olive oil
2-3 cloves of garlic, finely chopped (optional)
1 C Arborio (or other, ideally short-grain) rice
1 C white wine (optional)
4+ C broth, stock, or water, held in a saucepan just below a simmer
1 C grated parmigiano or your favorite hard cheese
Technique:
Sauté onion in olive oil in a deep pot like a pasta pot, 3-5 minutes or until fragrant and slightly translucent.
Add garlic, if using, and sauté for 60 seconds, just until fragrant but before it begins to brown.
Add rice, stirring vigorously, and sauté for 60 seconds or until every grain has been coated with the onion-y oil.
Add white wine, if using, and bring to a simmer, stirring constantly. When most of the wine has been absorbed / steamed off, add water or broth, 1 C at a time, and continue to simmer, stirring constantly. Add more, 1 C or less at a time, until rice reaches desired texture. (It will look a bit like rice pudding, and when you bite a kernel, it should be soft all the way through.) You may not need to use all of the water / broth to achieve ideal consistency.
Remove from heat. Add grated parmigiano and stir well. Serve immediately.
Note: once cooked, you can add just about anything: truffle oil, sautéed mushrooms, caramelized onions, fresh or dried herbs, meat or tomato Ragu, bacon crumbles, any cheese you like. Just stir it in! I’m partial to a little truffle oil and some mushrooms, or chunks of beets and crumbles of goat cheese. You can add butter or cream, but please: do not do this in front of an Italian. (They consider it cheating, and will not be shy with their scoffs.) If you've taken the time to make this dish from scratch, it should be sufficiently rich and creamy without adding additional dairy. You can also prepare a vegetarian or vegan version by using vegetable stock and skipping the grated cheese at the end.
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