Delicious risotto variations to share with someone in love! Recipe for two! Directions, chop onions. Heat olive oil in a pan. Glaze onions. Add 220 g or 7 oz. of rice. Deglaze rice with grappa or white wine. Add 1-1.5 cups of lukewarm vegetable stock at time, stirring continuously, until each portion of stock is absorbed and the rice is al dente.

Reduce to medium heat. Simmer for 20 minutes. Cut 50 g or 1.5 oz. of taleggio cheese in pieces. Fold in cheese. Season the risotto rice to taste with salt and black pepper. To finish, fold in 0.5 cup of cream fraiche. If the risotto is too dry, add more vegetable stock or in addition liquid cream.

For the vegan friendly version, substitute cheese for 0.75 cup of soy cream, to finish fold in 3-4 tbsp. of whipped soy cream. If too dry add more liquids. The vegan version needs more vegetable stock and soy cream. For the lemongrass risotto, add lemongrass, lemon zest and lemon thyme. Remove lemongrass when finished.

To make Champagne risotto, quench with Champagne. For the tomato risotto, add a handful dried chopped tomatoes and 10 fresh cherry tomatoes. Cut them in half.  To make sweet pepper risotto, add 1 cup of steamed sweet pepper cubes. Garnish with herbs like oregano or thyme.