This recipe is from Bon Appetit Oct 2008 issue.
It's a fantastic recipe. Sometimes the risotto is not quite cooked at the end and you have to cover it and steam it for a few minutes. Make sure you stir it constantly. It should be VERY creamy at the end. The rice should be sticking together. I just have a basic white wine I use. Yes, I do cook with real wine. I generally get a "blanc" or "rouge" that is the store brand (blanc for white wine and rouge for red). Trader Joe's has great prices on wine.
