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Almost all risotti are made following the same basic procedure, with minor variations:  Begin by mincing

a small volume of onion and whatever other herbs the recipe calls for.  Sauté the mixture in abundant olive oil or unsalted butter, and when it has browned remove it with a slotted spoon to a plate, leaving the drippings in the pot.  Stir in the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking.  Return the sautéed seasonings to the pot and stir in a third of a cup of dry white or red wine that you have previously warmed (if it is cold you will shock the rice, which will flake on the outside and stay hard at the core).  Once the wine has evaporated completely, add a ladle of simmering broth; stir in the next before all the liquid is absorbed, because if the grains get too dry they will flake.  Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).  At this point stir in a tablespoon of butter and the grated cheese (if the recipe calls for it), cover the risotto, and turn off the flame. Let it sit, covered, for two to three minutes, and serve. If you want a richer risotto, stir in a scant quarter cup of heavy cream in addition to the butter. Risotto that has had cream stirred into it called mantecato, and is remarkably smooth.