There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can sauté the rice and onion in one pot, prepare the intingolo (sauce or flavoring) in another, and then combine the two.
Here we have the makings of two risotti:
- With sausages, done with the standard technique.
- With squash, which requires two pots.
- Carnaroli Rice, which is short-grained and gives off starch as it cooks, producing a creamy texture. Arborio would also work, as would Vialone Nano or Roma, but I like Carnaroli and it was on sale. How much? 1 1/2 cups, or 300 grams, per risotto (it's a 1 kilo, or 2 pound package)
- Wine: I used a white, Riccardo Falchini's Vernaccia di San Gimignano -- use a wine you'll be happy to set on the table after cooking with it.
- Granulated Bouillon: Soup stock will be even better, if you have some handy
- Olive Oil
- 2 Chopped Onions, one red and white
- Minced Parsley
- Freshly Grated Parmigiano
- Unsalted Butter (butter is more traditional; now many prefer just olive oil)
- Salt and Pepper to taste
- Half a Butternut Squash, peeled and diced (about 3/4 pound, or 350 grams diced)
- 4 mild sausages, casings removed (about 1/2 pound)
- A small can chopped tomatoes
- A tube of tomato paste I didn't use