It's imperative that your stock is kept hot and added a ladle at a time. If you follow these basic principles you'll be fine.
If you weigh all your ingredients, chop your onions, decant the wine into a plastic jug, grate your cheese (box and fridge of course) it's half the battle and you won't get flustered, panic and then make a mistake! Before you're ready to begin cooking place all your ingredients on a tray and check against the recipe. It may seem like a lot of prep, really it isn't and it's worth it. There's nothing worse than trying to wing it by prepping as you go, it reflects in the finished dish and I meant what I said, it really is therapeutic and you'll enjoy watching each stage and it morph into deliciousness. Risotto is good for the soul.
I'd keep the risotto basic especially if you have family and/or guests who all have different likes and dislikes. If you'd prefer to top the risotto, try balsamic mushrooms – an easy recipe, with bags of flavour and it looks really cheffy.
If you'd like some alternative suggestions :
seared asparagus tips
seared scallops and king prawns
cooked, diced chicken
cooked chorizo, finely diced
don't forget a bowl of finely grated Parmesan to sprinkle to taste!
Risotto is a rustic dish and I think perfectly acceptable to serve from the hob to the table in its pan, having said that, I mentioned earlier that in my kitchen everyone is already sat around the hob so it doesn't get a chance to move from the hob to the table!
If you are serving at the table then serve your crostini as an appetiser followed by your risotto and sides at the table.
Next – a side recipe
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