Mushroom risotto.

Risotto of any kind is really easy to make, so long as you have your core ingredients chopped up in advance, the right timing of when to add them, & then some time just to stir & attend to bringing the rice to nice.  So, what I recommend personally is to finely chop onion & combine in first fry with some oil, butter or olive, add some black pepper & salt, & bay leaf. Then stir in one cup of risotto rice to turn & fry.  At this stage, add some powdered cinnamon or nutmeg if you want; maybe some paprika. Keep stirring. Then, bring in the finely chopped mushrooms, with a bit more butter.  Shallow fry & stir around. Then start adding boiled water with stock. I prefer vegetable stock. Pour in  gradually while stirring in a figure of 8. Listen to the water being absorbed. Pour in more to larger amount of liquid stock.  Keep stirring if necessary, but at this point, you can take a breather & let the liquid & rice hubble & bubble for a while. During this moment, chop some fresh herbs & grate some cheese: I prefer Grana Padano.  Add some cheese, herbs, even milk, to the rice mix & stir some more.  When the rice starts to swell & the liquid looks thicker, add some more cheese & herbs, stir in, & turn off the heat.  The mushroom risotto will then settle & not be too hot to eat. Enjoy.