Practice Risotto (by G)

I bought a truffle at the weekend and decided that on Biggs' return I would serve it on top of some risotto. It has been a while since I cooked a risotto so I thought it best to have a bit of a practice go so as not to fuck it up at the critical moment.

The recipe was pretty standard except that I cooked the onions low and slow until they had pretty much fallen apart, then just some wine, the rice, stock, a butt load of butter and some parmesan - and topped off with a couple of types of mushroom. Interesting note - I didn't have any prepared stock so I used a Vietnamese soup stock cube. The flavour and texture of the risotto were most excellent, far better than the stuff you get in a can.