Cheesy Herb Risotto

I do several different variations of this recipe. Risotto just has the ability to go so many different directions that there are infinite possibilities for a single recipe. This is one of those dishes that takes some time and love to come together but it is totally worth it in the end.

This recipe is almost impossible to make for two people, but I try. The leftovers are somewhat gummy, however and I don't like them too much. L does though!

Rating: 4 Star

Ingredients
1 + 3 tablespoon butter
1/2 onion, diced
2 cloves garlic, minced
1/2 cup Arborio rice
2 cups chicken stock
1-2+ cups white wine
2 tablespoons all-purpose flour
1 cup milk
2-3 teaspoons herbs
1 cup shredded cheese
1 cup veggie, cooked
1 cup meat, cooked

Directions
Melt 1 tablespoon butter in large saute pan. Add onions and garlic and saute until translucent or about 3 minutes. Add rice. Saute until you can smell the nuttiness of the rice, or about 3 minutes. Add chicken stock. Stir well. When the chicken stock is absorbed, add the white wine 1/2 cup at a time. Wait until the previous wine is absorbed before adding the next cup. Keep adding wine until the rice reaches the doneness you prefer, taste test to check. I tend to like mine more done than less done. When it's done, add another 1/4 cup of wine and the bechamel (directions below). Mix well then slowly add the cheese a handful at a time. Taste test to tell the cheeseness -- some cheeses will require a less amount. Finally, add the veggies and meat. Allow to warm through then serve and eat immediately.

Bechamel Directions
A bechamel is a classic base for a white sauce that can be use in many different ways. It's a really good substitution for "cream of mushroom soup" in pretty much any recipe if you're looking to get away from proceeded foods.

Melt 3 tablespoons butter in a sauce pan. Add 3 tablespoons flour. Mix well. This should have a thick consistency and be a brownish / dark yellow color. Saute over medium heat for about 5 minutes. Don't let it burn!!! Lower the heat and add milk. Stir constantly. Allow to come to a simmer. Once the liquid is simmering, it should thicken significantly. Once it's thick, remove from heat and stir in herbs or spices.

Variations
Really, you can put any combination of cheese, veggies, meat, and herbs you want in this recipe and it will be delicious but here are a few I've tried:

Chicken, Zucchini, Pepperjack, Thyme
Chicken, Asparagus, Italian Blend, Thyme, Oregano, Basil
Sausage, Zucchini, Fontina, Rosemary, Thyme
Chicken, Bell Peppers, Mexican Blend, Thyme, Oregano, Crushed Red Peppers
Beef, Broccoli, Jack and Cheddar Blend, Thyme, Marjoram, Rosemary
Chicken, Broccoli, Gouda, Rosemary, Oregano, Thyme