I've made risotto a lot. My favorite is leek and mushroon. You need about a cup of arborio rice, several cans of chicken/veg stock, little olive oil, wine, and whatever you want to put in. Herbs go especially well. This is how you make leek and mushroom risotto (sometimes I used par boiled aspargus instead and put it in at the end.)
In one pot heat stock. In another stock pot heat a little olive oil and some garlic and leeks (or shallots or onions- this is essential). Stir around and brown. Add wild/good mushrooms like cremini or porcini (a mix is good) and salt and pepper also add herbs like rosemary and thyme. Stir around. Add the rice, stir around. Add 1 cup wine, stir until mostly absorbed. You can add another cup of wine or a cup of stock. Stir constantly until it is absorbed enough to see the trail the spoon leaves. Add another cup of stock and so on until the rice is tender. At this point butter and parmesan should have been added, but if you use flavorful stock and herbs you do not miss the fat. Season to taste and maybe some butter spray. Peas and shrimp are good alternatives or just get creative. Saffron is classically added too if desired. People say it takes 20 minutes to make but it has always taken about 40 minutes for the rice to get tender. You have to stir almost constantly so keep that in mind.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: Help with Risotto Recipes!
