Ever had risotto before?  They usually serve it in nice restaurants and it is very, very yummy.  It does take a little bit of time (about a half hour), but after you’ve made it a bunch it really doesn’t seem like it takes much time at all.  It is basically just a creamy rice dish and you can add any veggies to it (mushrooms, sugar snap peas, asparagus, etc.).  Now risotto afcionados will swear you have to use Arborio rice, but I just use whatever I have in the cupboard. 

Recipe:

2 tsp. extra virgin olive oil
1/4 cup chopped yellow onion
2 cups rice
1/2 cup white wine
5 cups chicken broth
1 tsp sea salt
8 Tbsp butter, softened (1 stick)
1/2 cup Parmigiano-Reggiano, grated

Heat the chicken broth to a simmer. Saute onion and rice in olive oil for 1 to 2 minutes, until translucent. Add the white wine and cook for 1 to 2 minutes. Stir in 2 cups of simmering broth and salt.Cook for 5 to 6 minutes, stirring occasionally. Gradually stir in the rest of the broth until the rice is tender but firm (another 7 to 8 minutes). Remove from heat, stir in butter, Parmigiano Reggiano and pepper. Serve immediately.

Now, I usually don’t use a whole stick of butter, since that is a bit of overkill.  I do add a 2-4 Tbsp, though.  Check out the link above, there are a ton of risotto recipes on that site.  Enjoy!