This recipe is wonderful. It lends itself nicely to experimentation, always with great results. I've made this several times now exactly as written and completely changed up and its delicious every time. I've found that if you don't have arborio rice on hand, you can easily substitute any other long grain white rice. I prefer jasmine rice since I can buy it in bulk and its less expensive than arborio in my area. I also have found that I prefer to use half an onion, two garlic cloves, and whatever vegetables I can find in my fridge/garden. If the veggies need to be cooked, I stop the microwave with five minutes to go and toss in the chopped veggies. I also like to shred some cooked chicken and toss that in when I put in the cheese.
Risotto purists may not be impressed with this recipe because it's not exactly like traditional risotto. But its pretty darn close, and easier to make when you're pressed for time.
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