I went with a pretty plain risotto for my first attempt. I used chicken stock, butter, a shallot and some Parmesan cheese. I garnished with a little bit of chive. I served it with Chicken and a glass of cranberry wine. I have to say it was pretty good, and I will be making it again soon!
Here is my recipe
2 Cups of Arborio rice
6 cups of chicken stock
3 tablespoons of butter
1 tablespoon of olive oil
1 large shallot
1/2 cup grated Parmesan cheese
Pepper to taste
Chives for garnish
In a large pot bring 6 cups of stock to a boil, reduce to a simmer.
Add 2 tbsp butter and olive oil to a large saute pan. Add rice and shallot and saute until shallot is soft.
Add 2 ladles of stock in at a time, and stir occasionally until combined, repeat until all of the stock is used and the mixture is creamy.
Add pepper, cheese and remaining butter, stir to incorporate. Garnish with chives.