Cut the onions and the leek into small pieces, cut the garlic into very small pieces (or press it).

Heat the olive oil in a pot at medium heat. Add the vegetables and let them sweat for about 4 minutes, stirring occasionally.

Add the rice and and stir for another minute.

Add half of the white wine and stir until it has been soaked up by the rice. Add the other half and do the same.

Reduce the heat and add a soup spoon of the hot broth. Continue stirring and adding broth when it is soaked up by the rice.

The rice is done when it still has a little "bite". This might take between 15 and 25 minutes depending on the rice.

Add the butter and parmesan cheese and let them melt. Add salt and pepper to taste.

You're done with the base recipe, ready to serve! Add 100g of gorgonzola and mascarpone cheese each now to give your Risotto that special note.

Or go wild adding ground orange rinds, truffle shaves, spicy grilled bacon! Just don't overdo it, add one "taste" ingredient for your very special Risotto, or two at most.

Success Factors: The recipe will only work with risotto rice. The gradual addition of the broth and the constant stirring is key to your success.

Success Factors: The broth that you add should remain warm throughout the whole cooking process. You can for example let it simmer in another pan. The rice should always bubble lightly, but never boil. There should never be a lot of liquid in the pan.

Success Factors: Don't add too many vegetables initially. You're not making vegetable soup.

Success Factors: taste it, add a pinch of sugar if your white wine was too sour, add very little lemon juice if your wine was a tad too sweet.