Risotto is such a fabulous creamy, rich and cheesy dish and there are a thousands of variations. As long as you learn the basic technique, you can make it with anything you have on hand. It’s best to use Arborio or Carnaroli rice which are specific types of short, starchy rice and that really is the key to this creamy rice dish. The standard technique is to heat the broth up and slowly ladle it into the sautéed rice, stirring constantly, and I have to admit, if I am just making it for an everyday side dish, I just pour the canned chicken broth in as it needs it and it comes out fine. Make sure the risotto is flowing and not a solid mass when it is cooked and just add more broth or liquid as needed. You can use any herbs and vegetables like asparagus, sweet potatoes, peppers, broccoli, carrots, fennel – the list goes on. Sauté a chicken breast or shrimp and have dinner on the table in less than 30 minutes. Click here for the recipe….