2 cups of aborio to 8 cups of warm stock (I put it in a pan and leave it on a low heat while cooking the risotto).

Make sure you use a non stick fry pan or pan. Add whatever you like with regards to meat & veg.

I start my risotto: Fry off onion till translucent, add garlic and quickly cook then add rice. Cook the rice till its slightly translucent with a white pearl in the middle of the grain. Add half a cup of white wine, once absorbed slowly add your stock ladle at a time, making sure its all absorbed each time.

Other tips:

Once all the stock is absorbed stir in a drizzle of truffle oil, put the lid on take it off the heat and set aside for at least 10 minutes. Then turn the heat back on and drizzle with cream for an extra creamy risotto, stir it in with some fresh parmesan then serve (have extra parmesan on the table).

Some flavours I like:

Chicken, Bacon, Mushroom, Pea/asparagus/baby spinach and cream/marscapone
Chorizo, Chicken, Mushroom, Fresh tomato, baby spinach
Milanese
Duck Confit, Asparagus, Truffles

Ummmm lots of others with seafood too...