A nice risotto - it takes a bit of time, but the basic recipe is super simple. Get a pot of about 5 or so cups of stock (chicken veggie, whatever) simmering on the stove. In a big pan, sauté a diced onion with olive oil, add a bit of minced garlic, then toss in about a cup and a half of arborio rice (or another short grain rice) and get it all coated in the oil. You can add half a cup of white wine now if you like, or just slowly start adding in a stock, one ladleful at a time. Keep stirring, don’t walk away! This takes some time, but as the stock gets absorbed the rice releases its starch and gets super creamy. Taste test to know when it’s done. Season with salt and pepper, and serve with some parmesan cheese grated over the top (ideally from an actual block of parm, which would likely be the most expensive part of this dish).

You can add various veggies in - I like adding mushrooms or blanched asparagus. It’s great as a side dish, but also works as a main.