Don't be afraid to attempt making Risotto. It is the easiest thing to make. The most important part of its success is judging it's doneness. Also, get ready for non-stop stirring.
1/4 cup (1/2 stick) unsalted butter
1 cup finely chopped onion
1/2 lb sliced mushrooms (I use baby bella type)
2 cups Aborio rice (very important you use this type of rice)
1/4 cup white wine
5 cups HOT chicken stock
1/4 tsp powdered saffron (optional), dissolved in 1 Tbsp of hot broth
2 Tbsp grated Parmesan cheese
Freshly ground black pepper
More parmesan cheese when serving
First, bring the chicken stock to boil, then lower the heat to simmer.
In a heavy saucepan, melt 2 Tbsp of the butter and fry the onion gently for about 7 minutes till they reach a soft and golden color. Add the sliced mushrooms. Toss to incorporate with the onion. Saute till mushrooms are a little crispy at the edges.
Add the rice and stir until the rice is translucent. At this point, add the white wine and cook until almost completely absorbed.
Now, begin stirring in the hot broth A LITTLE AT A TIME. Add 1/2 cup at a time, stirring, stirring, stirring. As soon as you see the rice absorbing the liquid, add another 1/2 cup and keep on stirring until you finish using all of the hot broth, cooking on moderate heat, uncovered. Taste the risotto, does it need more butter, does it need more salt? It should be cooked, but firm.
Add the safron at the end of the cooking time. Stir in the remaining 2 Tbsp of butter, the Parmesan cheese, salt and pepper to taste.