Recipe courtesy of Cliff Cranford

1 cup Arborio rice
1/4 cup olive oil
1 cup onion, chopped
1/2 cup white wine or vermouth
3 cups chicken stock
1 cup Asiago or Parmesan cheese
1/4 cup heavy cream
1/4 cup butter
1/2 to 1 cup vegetables of your choice, such as mushrooms, asparagus, broccoli, sweet potatoes, chopped very small (as desired)

Place rice, olive oil and onion in a heavy sauce pan and cook on low heat until rice is toasted and onions are clear. Meanwhile, heat stock in separate pan. Add wine to rice and continually stir. Once rice has absorbed wine, begin adding warm chicken stock to rice, about 1/2 cup of stock at a time. You should let most of the liquid absorb into the rice before adding the 1/2 cup of stock.
Continually stir to avoid burning. If you are adding vegetables, you may add them during this time to let them cook in the risotto a bit. The entire process should take about 20 minutes. Once this is done, add the cheese, cream* and butter. Keep stirring, remove from the heat and serve. Serves 4-6.

Cranford notes, “A Milanese chef taught me this recipe, and his mama also always added a touch of cream.”

* You may omit the cream and cheese and add curry for fish dishes.