Plain, Shrimp and Peas, Squash or Mushroom Italian Classic Risotto
Comments:	There is no doubt about it, the secret of this creamy Italian rice dish is lots of slow and steady stirring, so pour yourself a glass of wine and grab your wooden spoon. Preparation time : 10 minutes Cooking time : 26 minutes
Servings:	2 or 3
Ingredients	Preparation
3 1/2 cups + 5 teaspoons [900 mL] chicken broth 3/4 cup [190 mL] dry white wine 1 large onion, 2 small onions or 2 leeks 2 tablespoons [30 g] butter 1 tablespoon [15 mL] olive oil 1 cup [250 mL] arborio rice 1 cup [225 g] freshly grated Parmesan or Asiago cheese , more if neeeded 1/2 cup [125 mL] freshly snipped chives [about 1 bunch] Salt and pepper, to taste Shrimp and Peas 1/2 pound [227 g] uncooked shelled and deveined shrimps 1 cup [250 mL] frozen peas Roasted Squash 1 pound [454 g] oiled butternut-squash cubes Double Mushroom 1/2 ounce [14 g] dried mushrooms 8 ounces [227 g] cleaned freshly sliced mushrooms	Pour chicken broth and 1/2 cup [125 mL] of dry white wine into a medium saucepan. Bring to a boil. Reduce heat to low. Finely chop onion, or, if using leeks, slice off and discard roots and dark-green tops of leeks. Cut in half lengthwise and fan out under cold running water to remove grit. Finely chop by slicing leeks lengthwise, then crosswise. Over medium heat, heat 1 tablespoon [15 g] of butter with oil into a large, wide saucepan. Add chopped onion or leek; stir often until soft, for 3 to 5 minutes. Add rice and stir until glossy and coated, for approximately 1 minute. Still stirring, pour in remaining 1/4 cup [60 mL] dry white wine, stirring until rice has absorbed the wine. Ladle in about 1/2 cup [125 mL] chicken broth mixture. Gently stir until most of the liquid is absorbed. Repeat this process with remaining broth, adding about 1/2 cup [125 mL] at a time, making sure that mixture is just simmering at all times. Stir gently and constantly until rice is tender and almost all broth is absorbed, for 22 to 25 minutes. Mixture should be slightly saucy but not soupy. Remove from heat before stirring in remaining butter, freshly grated Parmesan or Asiago cheese and snipped chives. Taste, salt, pepper and, if needed, add more cheese before serving. Shrimp and Peas Five [5] minutes before rice is cooked, stir in uncooked shelled and deveined shrimps and frozen peas. Roasted Squash Roast 1 lb (500 g) oiled butternut-squash cubes at 400F (200C) until tender. Stir into cooked hot risotto. Double Mushroom Add dried mushrooms to broth or soften fresh mushroom slices along with chopped onion or leeks.