Here's the basic risotto recipe. From it I'll show you how to make it eight different ways, depending on what flavors you fancy, what you've got in the fridge, what time of the year it is or who's coming round for dinner...And if you enjoy making these and want to have a go at some more, then have a look in my Italian book, Jamie's Italy.
This recipe will take you up to a point where the rice is 75 percent ready, and all that's left to do is choose one of these recipes and finish it off. The idea is that if you make this base in advance, you can then spread the rice out on a pan until you're ready to use it (or you can launch straight into flavoring it, in which case the pan won't be needed). Remember to have a large clean pan, rubbed with a little olive oil, right by the stove. It's important that it's large so the rice can be spread thinly. It will cool down faster and not end up cooking itself. If you don't have a big pan, use a couple small ones instead.