Here is a nice risotto recipe that pairs well with burgundy style red or a nice dry chardonnay. The key to any risotto is really patience and attention to the moisture levels as you add the stock.
Ingredients (will keep things imperial on this):
2 tablespoons of olive oil
1/2 cup of butter (unsalted)
2 cloves of garlic (chopped fine)
3 shallots (chopped fine)
1 cup of white wine (chardonnay or sauvignon blanc)
5 cups of chicken stock
6-8 slices of thick bacon, cooked and shredded
4 oz of blue cheese (crumbled)
1/4 cup of walnuts (roasted and chopped)
1/2 cup of spinach leaves
1.5 cups of Carnaroli or Arborio rice
*optional* cherry tomatoes if in season, halved
Heat up the chicken stock and put aside. In a large saucepan combine butter and oil over medium heat. Once hot, add garlic and shallots and cook until the shallots are near translucent. Add the rice and mix well with shallots and oils, when mixed well add wine. At this point stirring consistently is a must, nice consistent stirs will even out the moisture distribution and make the risotto nice and creamy. As the liquid is absorbed start adding the hot stock about a half cup at a time, do this consistently until all but the last half cup of stock is absorbed. As you put in the last half a cup of chicken stock and it is half absorbed add in the spinach, blue cheese, bacon and walnuts (and cherry tomatoes if you have decided on adding them) mixing them in well. Serve immediately.