I have always wanted to make risotto, but I cannot find arborio rice at our grocery store so I decided to try it with basmati rice. It turned out with great flavor. The only issue is that the basmati rice is less starchy so it ends up not being as creamy as a "normal" risotto. You could create a more creamier texture by adding cream or milk, but I wanted to flavors of the cheese to shine.
1 cup basmati rice
4 cups stock - chicken or vegetable
4 Tbsp oil - I used hazelnut oil, but most people would use olive oil
2 shallots or half an onion diced
1 clove garlic diced
3/4 cup grated cheese - I used a mixture of Parmesan and Dutch goat cheese
Pepper to taste
To start, put 4 cups of stock on to simmer.
Add the 4 tbsp oil to a pan on medium to medium high heat. When the oil is hot, add the shallots and garlic. Saute for about 2-3 minutes or until the shallots/onions are translucent. Add the rice. Stir the rice around to make sure all the grains are coated with oil.
Begin to add the stock about 1/2 cup at a time. Stir. As the stock boils down, continue to add more stock. It took me about 20 minutes. Taste the rice. It should be the consistency you like. Add the cheese and stir in to mix. Taste again and add pepper to taste. And there you go.